Chocolate-Raspberry Tartlets from The Weeknight Cook by Brigit Binns
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-inch (11.5-cm)...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Cooking tools:
- Tart pan
- Oven
- Pie weights
Ingredients
- Sweet Tart Dough, 1 disk, at cool room temperature
- Unsalted butter, 4 tablespoons (2 oz/60 g)
- Brewed double-strength coffee or espresso, 1 teaspoon
- Eggs, 3
- Bittersweet chocolate, 6 oz (185 g), finely chopped
- Raspberries, 1⅓ cups (5½ oz/170 g)
- Powdered (icing) sugar, for dusting
- Granulated sugar, ⅔ cup (5 oz/155 g)
- Pure vanilla extract, 1 teaspoon
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