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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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    Easy Chocolate-Raspberry Tartlets

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Easy Chocolate-Raspberry Tartlets Empty Easy Chocolate-Raspberry Tartlets

    Post by Lobo Wed 13 Jan 2016, 9:33 pm

    Easy Chocolate-Raspberry Tartlets Img81l
    Easy Chocolate-Raspberry Tartlets
    Easy Chocolate-Raspberry Tartlets Translucent
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    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Servings: 4
    To make a large tart, roll out the dough and line a 9 1/2-inch tart pan. Freeze for 5 minutes, then prebake the crust in a 425°F oven for 10 minutes. Let cool completely, then pour the filling into the shell and bake at 375°F until set, about 25 minutes. Top with the raspberries and dust with confectioners’ sugar as directed.






    • 339

    Ingredients:


    • 1 tart dough disk, at cool room temperature
    • 4 Tbs. (1/2 stick) unsalted butter
    • 6 oz. finely chopped bittersweet chocolate
    • 1 tsp. brewed double-strength coffee or espresso
    • 3 eggs
    • 2/3 cup granulated sugar
    • 1 tsp. vanilla extract
    • 1 1/3 cups raspberries
    • Confectioners’ sugar for dusting

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    Directions:

    Partially bake the tartlet shells
    Preheat an oven to 425°F.

    Divide the dough disk into 4 equal pieces. Pat each piece evenly into the bottom and up the sides of a 4 1/2-inch tartlet pan with a removable bottom. Freeze for 5 minutes.

    Place the pans on a baking sheet and bake until very lightly browned, about 5 minutes. Transfer the baking sheet to a wire rack and let the pans cool on the sheet. Reduce the oven temperature to 375°F.

    Prepare the filling
    In a saucepan over low heat, combine the butter, chocolate and coffee and heat, stirring, until melted and thoroughly blended, about 3 minutes. In a bowl, whisk the eggs until blended. Gradually whisk in the granulated sugar. Stir in the chocolate mixture and vanilla. Pour the filling into the partially baked tart shells, dividing it evenly.

    Bake the tartlets
    Bake the tartlets until the filling is set, about 15 minutes. Transfer the tartlets to a wire rack and let cool. Arrange the raspberries on top of the filling. Dust the tartlets with confectioners’ sugar shaken through a sieve. Remove the pan rims, slide the tarts from the pan bottoms onto 4 plates and serve. Makes 4 tartlets.

    Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).
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