Easy Chocolate-Raspberry Tartlets
To make a large tart, roll out the dough and line a 9 1/2-inch tart pan. Freeze for 5 minutes, then prebake the crust in a 425°F oven for 10 minutes. Let cool completely, then pour the filling into the shell and bake at 375°F until set, about 25 minutes. Top with the raspberries and dust with confectioners’ sugar as directed.
- 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
Partially bake the tartlet shells
Preheat an oven to 425°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°F.
Prepare the filling
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.
Bake the tartlets
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’ 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, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).