Ghirardelli® Chocolate Raspberry Tartlets
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
-
Chocolate Crust
- 3⁄4 cup unsalted butter, cut into pieces
- 6 tablespoons granulated sugar
- 1 pinch salt
- 6 tablespoons ghirardelli unsweetened cocoa
- 1 1⁄2 cups cake flour
-
Chocolate Filling
- 1 cup heavy cream
- 14 ounces Ghirardelli semi-sweet chocolate chips
- 3 cups fresh raspberries
directions
- To make the chocolate crust, combine the butter, sugar, and salt in a food processor and process until blended.
- Add the cocoa and process until smooth.
- Add the flour and pulse until the mixture is crumbly but can be pinched to hold together.
- Divide the dough into six equal pieces, flatten each piece into a disk, and wrap in plastic wrap.
- Refrigerate for at least 30 minutes, or overnight.
- Remove one piece of dough at a time from the refrigerator and roll it into a 6-inch circle between two sheets of plastic wrap.
- If the dough gets too soft, refrigerate until firm before continuing.
- Remove the top sheet of the plastic wrap; invert the dough circle over a 4 1/2 -inch nonstick tartlet pan with a removable bottom.
- Keeping the plastic wrap on top, press the dough onto the bottom and sides of the pan.
- Trim any excess dough and carefully peel off the plastic wrap.
- Repeat with the remaining dough to make six tartlet shells. Refrigerate for at least 30 minutes.
- Preheat oven to 375 degrees F.
- Prick the bottoms of the tartlet shells all over with a fork.
- Bake for 15 minutes, or until the dough looks dry. Allow to cool completely.
- To make the chocolate filling, in a medium saucepan over medium heat, bring the cream to a simmer.
- Remove from the heat and add the chocolate.
- Let sit for a few minutes to allow the chocolate to melt, then whisk gently until smooth.
- Cool to room temperature.
- Pour 1/3 cup of the chocolate mixture into each tartlet shell.
- Refrigerate the tartlets at least 1 hour, until the filling is firm.
- Carefully remove the tartlets from the pans.
- Arrange the raspberries decoratively on top of the filling.
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RECIPE SUBMITTED BY
I'm 23 years old and I live in Trinidad. One of the islands in the Caribbean.
I love baking and have a major sweet tooth but I am trying to cook more savoury foods and I am enjoying trying new recipes.
Recently I have come to love photographing the food I make. Too bad they don't all come out photo worthy, but at least they still taste good! lol
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