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.