Ghirardelli® Chocolate Raspberry Tartlets
Total Time: 50 mins
Preparation Time: 30 mins
Cook Time: 20 mins
Ingredients
- Servings: 6
- 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
- 1 cup heavy cream
- 14 ounces ghirardelli semi-sweet chocolate chips
- 3 cups fresh raspberries
Recipe
- 1 to make the chocolate crust, combine the butter, sugar, and salt in a food processor and process until blended.
- 2 add the cocoa and process until smooth.
- 3 add the flour and pulse until the mixture is crumbly but can be pinched to hold together.
- 4 divide the dough into six equal pieces, flatten each piece into a disk, and wrap in plastic wrap.
- 5 refrigerate for at least 30 minutes, or overnight.
- 6 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.
- 7 if the dough gets too soft, refrigerate until firm before continuing.
- 8 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.
- 9 keeping the plastic wrap on top, press the dough onto the bottom and sides of the pan.
- 10 trim any excess dough and carefully peel off the plastic wrap.
- 11 repeat with the remaining dough to make six tartlet shells. refrigerate for at least 30 minutes.
- 12 preheat oven to 375 degrees f.
- 13 prick the bottoms of the tartlet shells all over with a fork.
- 14 bake for 15 minutes, or until the dough looks dry. allow to cool completely.
- 15 to make the chocolate filling, in a medium saucepan over medium heat, bring the cream to a simmer.
- 16 remove from the heat and add the chocolate.
- 17 let sit for a few minutes to allow the chocolate to melt, then whisk gently until smooth.
- 18 cool to room temperature.
- 19 pour 1/3 cup of the chocolate mixture into each tartlet shell.
- 20 refrigerate the tartlets at least 1 hour, until the filling is firm.
- 21 carefully remove the tartlets from the pans.
- 22 arrange the raspberries decoratively on top of the filling.
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