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Chocolate Raspberry Pastry Tartlets

Chocolate Raspberry Pastry Tartlets


Chocolate-hazelnut spread coats flaky puff pastry tartlets that are filled with fresh raspberries and finished with a cloud of whipped cream.

serves 6 people


cost per recipe: $8.90

The price is determined by the national average.

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed according to package directions

  • 1

    egg, beaten

  • 1/2

    cup heavy cream

  • 1 1/2

    teaspoons confectioners' sugar

  • 1/2

    teaspoon vanilla extract

  • 13

    ounces hazelnut chocolate spread(about 1 1/4 cups)

  • 1

    cup raspberries

  • 12

    fresh mintleaves

view nutrition info

How to Make It

Step 1

Spray 12 (2 1/2-inch) muffin-pan cups with vegetable cooking spray. Heat the oven to 375°F.

Step 2

Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 12 x 9-inch rectangle. Cut the rectangle into 12 (3-inch) squares. Press the pastry squares into the muffin-pan cups. Brush only the sides of the pastry squares with the egg. Prick the bottom of the pastry square with a fork.

Step 3

Bake for 10 minutes or until the tartlet shells are golden brown. Let cool in the pan on a wire rack for 10 minutes. Remove the tartlet shells from the pan and cool completely.

Step 4

Beat the cream, sugar and vanilla in a medium bowl with an electric mixer on high speed until stiff peaks form.

Step 5

Spoon about 1 tablespoon chocolate hazelnut spread into each tartlet shell.  Top each with 3 to 4 raspberries and 1 teaspoon whipped cream. Garnish with the mint leaves, if desired, and serve immediately.

Recipe Tips

  • Easy Substitution: For convenience, you can substitute 1 cup thawed frozen whipped dairy topping for the heavy cream, vanilla and confectioners' sugar and omit Step 4 above.

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Made With
Pepperidge Farm® Puff Pastry Sheets

Pepperidge Farm® Puff Pastry Sheets


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