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Category: Tarts
Prep Time: Cook Time: Total Time:
1 1/2 recipes basic tart dough
12 oz. semisweet chocolate, finely chopped
9 tbsp unsalted butter
3 tbsp light corn syrup
1/2 cup seedless raspberry jam
Fresh raspberries, for topping
Roll out the tart dough and use it to line 10 mini-tart pans (yield may vary depending on the size of pans you use – mine were 4 inches). Trim off any excess dough. Refrigerate the shells until firm, about 30 minutes.
Position a rack in the lower third of the oven and preheat to 375. Place the mini tart pans on a baking sheet for easy transfer. Line each shell with aluminum foil or parchment paper and fill with baking weights. Bake until the shells are pale gold, about 15 minutes. Remove the weights and the foil and continue to bake until the shells are golden, about 5 minutes more. Transfer to a wire rack and let cool completely.
In the top pan of a double boiler over simmering water, combine the butter, chocolate, and corn syrup. Melt and stir until smooth. Remove from the heat.
Spread a few tsp of raspberry jam in the bottom of each shell. Fill as full as possible with the chocolate mixture. Let the filled tartlets stand at room temperature until set, 1 to 2 hours. Before serving, top each tarlette with fresh raspberries.
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CHOCOLATE RASPBERRY TARTLETTES
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Category: Tarts
Prep Time: Cook Time: Total Time:
1 1/2 recipes basic tart dough
12 oz. semisweet chocolate, finely chopped
9 tbsp unsalted butter
3 tbsp light corn syrup
1/2 cup seedless raspberry jam
Fresh raspberries, for topping
Roll out the tart dough and use it to line 10 mini-tart pans (yield may vary depending on the size of pans you use – mine were 4 inches). Trim off any excess dough. Refrigerate the shells until firm, about 30 minutes.
Position a rack in the lower third of the oven and preheat to 375. Place the mini tart pans on a baking sheet for easy transfer. Line each shell with aluminum foil or parchment paper and fill with baking weights. Bake until the shells are pale gold, about 15 minutes. Remove the weights and the foil and continue to bake until the shells are golden, about 5 minutes more. Transfer to a wire rack and let cool completely.
In the top pan of a double boiler over simmering water, combine the butter, chocolate, and corn syrup. Melt and stir until smooth. Remove from the heat.
Spread a few tsp of raspberry jam in the bottom of each shell. Fill as full as possible with the chocolate mixture. Let the filled tartlets stand at room temperature until set, 1 to 2 hours. Before serving, top each tarlette with fresh raspberries.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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