Chocolate-Raspberry Tartlets

"From Bon Appetit mag - August 2007"
 
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Ready In:
1hr 40mins
Ingredients:
17
Serves:
6
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ingredients

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directions

  • For Crust:

  • Preheat oven to 375°F.
  • Butter bottoms and sides of six 4 1/2-inch-diameter tartlet pans with removable bottoms.
  • Sift flour, cocoa powder, and salt into medium bowl.
  • Using electric mixer, beat butter and sugar in large bowl until light and creamy.
  • Add egg and vanilla; beat until smooth.
  • Add flour mixture and beat at low speed just until dough forms.
  • Shape dough into 6-inch-long log, then cut log crosswise into 6 equal rounds.
  • Chill for an hour.
  • Roll out each dough round on lightly floured surface to 6-inch round.
  • Press one round over bottom and up sides of each prepared pan, folding edges to form double-thick sides.
  • Pierce crusts with fork.
  • Refrigerate until cold, about 30 minutes.
  • Bake crusts until set around edges, about 8 minutes. Cool in pans on rack.
  • For Filling:

  • Preheat oven to 350°F.
  • Sift sugar and cornstarch into small bowl.
  • Stir chocolate and butter in top of double broiler over simmering water until melted and smooth.
  • Remove from over water.
  • Stir in cornstarch mixture.
  • Whisk eggs and egg yolks to blend in medium bowl; stir into chocolate mixture.
  • Mix in Grand Marnier, if desired.
  • Spoon 1 teaspoon jam into center of each prepared crust.
  • Arrange raspberries in crusts, dividing equally and spacing evenly.
  • Spoon chocolate mixture over berries.
  • Bake until filling puffs around edges, about 28 minutes.
  • Cool 10 minutes.
  • Carefully remove pan sides from tartlets. Place tartlets on plates. Spoon sweetened whipped cream alongside and serve warm.

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