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Raspberry-topped chocolate tartlets

October 28, 2011

Raspberry-topped chocolate tartlets

Raspberry-topped chocolate tartlets

One of my very favorite things to do is to sit and flip through recipe books.  It’s wonderful to sit and look for new recipes.  Every once in a while you stumble across a recipe that is so simple it really makes you wonder why you haven’t been making it all along.  These individual tarts are just that, simple.  It is made with a pecan cinnamon crust and filled with a chocolate ganache and topped with fresh raspberries, simple, right?!!

Raspberry-topped chocolate tartlets


For the Crust

2 cups pecans, toasted

6 tablespoons of packed brown sugar

1/4 teaspoon cinnamon

1/4 cup butter, melted

For the Chocolate Ganache

3/4 cup whipping cream

6 ounces semi-sweet chocolate, chopped

For the topping

1 pint fresh raspberries

1/4 cup seedless raspberry jam (optional)

To prepare the crust

Preheat the oven to 350 F.

Combine the pecans, sugar, and cinnamon in a food processor.  Blend until the nuts are finely ground.  Add the butter and process until moist clumps form.  Using plastic wrap as an aid, press the dough over the bottom and up the sides of four 4-inch tartlet pans with removable bottoms.  Bake the crusts until golden brown and firm to the touch, about 30 minutes.  Transfer to a wire rack and cool completely in the pans.

To prepare the filling

Bring the cream to a simmer in a heavy bottomed saucepan.  Remove the saucepan from the heat.  Add the chocolate, stir until melted and smooth.  Pour the chocolate ganache into the individual crusts, dividing equally.  Chill until the chocolate is set, about 1 hour.

NOTE:  The tartlets can be prepared 1 day ahead.  Store covered and chilled.

To serve

Arrange the raspberries over the tops of the tartlets.  Stir the jam in a heavy small saucepan over low heat until melted.  Brush the melted jam over the raspberries.  (The jam is optional.)  Push up the pan bottoms to release the tartlets and serve.

Raspberry-topped chocolate tartlets

Raspberry-topped chocolate tartlets

It’s a very good thing that this recipe makes individual serving tartlets, there will be no fighting over who gets the bigger piece 🙂

From our kitchen to yours,
Sydney Jones

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