Recipe: Raspberry-Topped Chocolate Tartlets

the appetizer:

The latest edition of The Bon Appétit Cookbook is available, improving readability and adding new recipes. This chocolate dessert recipe will wow your guests.

Cookbook

Raspberry-Topped Chocolate Tartlets
with Pecan Crusts

4 Servings

Raspberry-Topped Chocolate Tartlets with Pecan Crusts

Good thing this recipe makes individual, single-serving tartlets—no fighting over who gets the bigger piece. Pecan-cinnamon crusts provide the backdrop for a simple ganache filling (chocolate and cream) topped with lots of red raspberries.

2 cups pecans, toasted
6 tablespoons (packed) golden brown sugar
1/4 teaspoon ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted
3/4 cup whipping cream
6 ounces bittersweet (not unsweetened)
or semisweet chocolate, chopped
2 1/2-pint containers raspberries
1/4 cup seedless raspberry jam

Preheat oven to 325 degrees F. Combine pecans, sugar, and cinnamon in processor. Blend until nuts are finely ground. Add butter and process until moist clumps form. Using plastic wrap as aid, press dough over bottom and up sides of four 4-inch-diameter tartlet pans with removable bottoms.

Bake crusts until golden brown and firm to touch, about 30 minutes. Transfer to rack and cool completely in pans.

Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate; stir until melted and smooth. Pour mixture into crusts, dividing equally. Chill until chocolate is set, about 1 hour. (Tartlets can be prepared 1 day ahead. Cover and chill.)

Arrange raspberries over tops of tartlets. Stir jam in heavy small saucepan over low heat until melted. Brush melted jam over raspberries. (Can be prepared 3 hours ahead. Refrigerate.) Push up pan bottoms to release tartlets.

Buy the Book

from:

The Bon Appétit Cookbook
Wiley
800+ pages
Hardcover; $34.95
ISBN: 0764596861
Recipe reprinted by permission.