Mini Chocolate Raspberry Love Tartlets

How much trouble can you get into with a bowl of raspberries, a recipe for chocolate press in tart dough, a jar of raspberry jam, a bowl of chocolate ganache, a box of mini tartlet pans, the color pink, love, and a little bit of time on your hands?  The answer is a lot of trouble and a lot of delicious fun!  I've been wanting to try Cindy Mushet's recipe for a chocolate press in tart dough from her 'Art & Soul of Baking' since I first picked up her cookbook over a year ago.  If you like chocolate cookies you'll like this tart dough recipe.  Unfortunately a few of the tartlets broke while I was removing them from the pans so I had to do some sampling, they tasted like sweet delicate chocolate cookies, which is just what I had in mind when I made these tempting tartlets.


Ingredients and Directions For Mini Chocolate Raspberry Love Tartlets


Easy chocolate press in dough


1 stick unsalted butter
1/3 cup sugar
1 egg yolk
1 cup all purpose flour
2&1/2 tablespoons dutch process cocoa powder


In a medium bowl whisk together the flour and cocoa powder, set aside.
In a stand mixer beat the butter and sugar together until smooth and creamy, about 3 minutes.  Add the egg yolk, beat until blended into the butter and sugar mixture, scrape down the bowl a few times during this process.  Add the flour mixture all at once to the butter mixture and mix just until it all comes together, don't over mix.  Finish mixing together by hand if you see a few clumps of butter not mixed into the flour.  Chill the dough for about 15 minutes.
Spray the tartlet pans with a canola spray suitable for high oven heat.  Break off chunks of the dough and press into the tartlet pans.  This recipe makes enough tart dough for a 9" tart pan and enough for about a dozen mini tartlets.  I  used about a golf ball size piece of dough pressed into each mini tartlet pan.  Chill the dough again for about 30 minutes before baking.  Bake at 350 for 15-20 minutes.  Cool after baking before filling.


Filling for the tartlets


1 basket of raspberries
4 oz bittersweet chocolate, chopped
1/2 cup heavy cream
4-6 tablespoons raspberry jam


Place the chopped chocolate in a medium bowl.  Heat the heavy cream until it begins to boil and pour it over the chocolate.  Wait 1 minute and whisk to blend.
Spoon 1-2 tablespoons of the chocolate ganache in each tartlet.  Hold in fridge for at least 30 minutes to firm up the ganache, you can keep the tartlets at this point in the fridge for up to 3 days.  Bring the tartlets out of the fridge and swirl 1-2 teaspoons of the raspberry jam on top.  Place 3 raspberries on top of each tartlet.  You can store the finished tartlets lightly wrapped in the fridge, remove about 30 minutes before serving  to allow the ganache to soften.  Serve with Love.

Raspberry Love

Mini Chocolate Raspberry Tartlet Love

More Love

Mini Tartlet Pans-used with Love