Easy Chocolate-Raspberry Tartlets
These delightful chocolate raspberry tartlets are the perfect combination of rich chocolate, tangy raspberries, and a buttery crust. The luscious filling is made with melted bittersweet chocolate and a hint of coffee for added depth of flavor. Topped with fresh raspberries and a dusting of confectioners' sugar, these tartlets are a beautiful and decadent treat that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 1 tart dough disk (see related recipe at left), at cool room temperature
- 4 Tbs. (1/2 stick) unsalted butter
- 6 oz. finely chopped bittersweet chocolate
- 1 tsp. brewed double-strength coffee or espresso
- 3 eggs
- 2/3 cup granulated sugar
- 1 tsp. vanilla extract
- 1 1/3 cups raspberries
- Confectioners’ sugar for dusting
Instructions
- <b>Partially bake the tartlet shells</b>
- Preheat an oven to 425&#176;F.
- Divide the dough disk into 4 equal pieces. Pat each piece evenly into the bottom and up the sides of a 4 1/2-inch tartlet pan with a removable bottom. Freeze for 5 minutes.
- Place the pans on a baking sheet and bake until very lightly browned, about 5 minutes. Transfer the baking sheet to a wire rack and let the pans cool on the sheet. Reduce the oven temperature to 375&#176;F.
- <b>Prepare the filling</b>
- In a saucepan over low heat, combine the butter, chocolate and coffee and heat, stirring, until melted and thoroughly blended, about 3 minutes. In a bowl, whisk the eggs until blended. Gradually whisk in the granulated sugar. Stir in the chocolate mixture and vanilla. Pour the filling into the partially baked tart shells, dividing it evenly.
- <b>Bake the tartlets</b>
- Bake the tartlets until the filling is set, about 15 minutes. Transfer the tartlets to a wire rack and let cool. Arrange the raspberries on top of the filling. Dust the tartlets with confectioners&rsquo; sugar shaken through a sieve. Remove the pan rims, slide the tarts from the pan bottoms onto 4 plates and serve. Makes 4 tartlets.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Baking</i>, by Lou Seibert Pappas (Oxmoor House, 2006).
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