Chocolate-raspberry Tartlets

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 3/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 12 ounces semisweet chocolate, chopped
• 6 tablespoons unsalted butter
• 2 large eggs
• 2 large egg yolks
• 1 teaspoon grand marnier (optional) or 1 teaspoon orange liqueur (optional)
• 6 teaspoons raspberry jam
• 1 (6 ounce) container fresh raspberries
• sweetened whipped cream

Recipe

• 1 for crust:.
• 2 preheat oven to 375°f.
• 3 butter bottoms and sides of six 4 1/2-inch-diameter tartlet pans with removable bottoms.
• 4 sift flour, cocoa powder, and salt into medium bowl.
• 5 using electric mixer, beat butter and sugar in large bowl until light and creamy.
• 6 add egg and vanilla; beat until smooth.
• 7 add flour mixture and beat at low speed just until dough forms.
• 8 shape dough into 6-inch-long log, then cut log crosswise into 6 equal rounds.
• 9 chill for an hour.
• 10 roll out each dough round on lightly floured surface to 6-inch round.
• 11 press one round over bottom and up sides of each prepared pan, folding edges to form double-thick sides.
• 12 pierce crusts with fork.
• 13 refrigerate until cold, about 30 minutes.
• 14 bake crusts until set around edges, about 8 minutes. cool in pans on rack.
• 15 for filling:.
• 16 preheat oven to 350°f.
• 17 sift sugar and cornstarch into small bowl.
• 18 stir chocolate and butter in top of double broiler over simmering water until melted and smooth.
• 19 remove from over water.
• 20 stir in cornstarch mixture.
• 21 whisk eggs and egg yolks to blend in medium bowl; stir into chocolate mixture.
• 22 mix in grand marnier, if desired.
• 23 spoon 1 teaspoon jam into center of each prepared crust.
• 24 arrange raspberries in crusts, dividing equally and spacing evenly.
• 25 spoon chocolate mixture over berries.
• 26 bake until filling puffs around edges, about 28 minutes.
• 27 cool 10 minutes.
• 28 carefully remove pan sides from tartlets. place tartlets on plates. spoon sweetened whipped cream alongside and serve warm.