Chocolate-Raspberry Tartlets

Name: Chocolate-Raspberry Tartlets
Yield: Makes 4 Tartlets
Ingredients: Powdered (icing) sugar, for dusting; Granulated sugar, ⅔ cup (5 oz/155 g); Pure vanilla extract, 1 teaspoon; Raspberries, 1⅓ cups (5½ oz/170 g); Eggs, 3; Brewed double-strength coffee or espresso, 1 teaspoon; Sweet Tart Dough, 1 disk, at cool room temperature; Bittersweet chocolate, 6 oz (185 g), finely chopped; Unsalted butter, 4 tablespoons (2 oz/60 g)

Preparation info

Makes
4
Tartlets

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Sweet Tart Dough, 1 disk, at cool room temperature
Unsalted butter, 4 tablespoons (2

Pastry
Dinner
Dessert
Vegetarian

Method

Partially bake the tartlet shells

Preheat the oven to 425°F(220°C). Divide the dough disk into 4 equal portions. Pat each piece evenly into the bottom and up the sides of a 4½-