Raspberry and Chocolate Tartlets
- 1 rolled-out basic tart dough round (see related recipe at right)
- 8 oz. semisweet chocolate, chopped into small slivers
- 6 Tbs. (3/4 stick) unsalted butter
- 2 Tbs. light corn syrup
- 1/4 cup raspberry jam
- 4 cups raspberries
Position a rack in the lower third of an oven and preheat to 375°F. Place the tartlet shells on a baking sheet for easy removal from the oven.
Line the shells with aluminum foil or parchment paper and fill with pie weights or raw short-grain rice. Bake until the shells are pale gold, about 15 minutes. Remove the weights and foil and continue to bake until the shells are golden, about 5 minutes more. Transfer to wire racks and let cool completely.
In the top pan of a double boiler, combine the chocolate, butter and corn syrup. Set the pan over but not touching barely simmering water in the bottom pan and melt, stirring occasionally. Alternatively, in a microwavable bowl, combine the chocolate, butter and corn syrup and melt in the microwave for 30-second intervals. Remove from the stovetop or microwave oven and stir until smooth.
Pass the raspberry jam through a medium-mesh sieve to remove the seeds. Spread 1 tsp. of the jam in the bottom of each shell and 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 the tartlets, place 1 raspberry, stem end down, on top of the chocolate in the middle of each tartlet and surround with additional raspberries. (You will need 7 or 8 raspberries for each tartlet.) Remove the tartlets from the pans and serve. Makes 12 small tartlets.