Popular Topics

Petite Chocolate Tartlets

Petite Chocolate Tartlets

0 0

Individual tarts filled with  bittersweet mocha cream are a chocolate lover's dream dessert. Puff pastry sheets make it so simple to create this delectable dessert.

serves 24 pieces

Ingredients

cost per recipe: $10.26

The price is determined by the national average.

  • 1

    package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

  • 1/2

    cup heavy cream

  • 1

    tablespoon light corn syrup

  • 1

    tablespoon unsalted butter

  • 6

    ounces bittersweet chocolate, chopped

  • 1

    tablespoon coffee flavored liqueur

  • 1

    tablespoon confectioners' sugar(optional)

view nutrition info

How to Make It

Heat the oven to 350°F. Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Prick the pastry thoroughly with a fork. Cut into 12 (2 1/2-inch) circles.  Repeat with the remaining pastry sheet, making 24 in all.   Press the pastry circles into 24 (2 1/2-inch) tart pans.  Refrigerate for 20 minutes. Place a piece of aluminum foil into each tart pan. Add dried beans or pie weights. Place the pans onto baking sheets. Bake for 15 minutes or until the pastries are golden brown.  Remove the foil and beans.  Remove the pastries from the tart pans and let cool on wire racks for 10 minutes. Heat the heavy cream, corn syrup and butter in a 1-quart heavy saucepan over medium heat to a boil.  Remove the saucepan from the heat.  Stir in the chocolate and liqueur.  Let stand for 5 minutes.  Stir until the mixture is smooth.  Let stand at room temperature until set. Spoon or pipe the chocolate mixture into the pastries.  Sprinkle with the confectioners’ sugar, if desired.
Step 1

Heat the oven to 350°F.

Step 2

Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Prick the pastry thoroughly with a fork. Cut into 12 (2 1/2-inch) circles.  Repeat with the remaining pastry sheet, making 24 in all.   Press the pastry circles into 24 (2 1/2-inch) tart pans.  Refrigerate for 20 minutes.

Step 3

Place a piece of aluminum foil into each tart pan. Add dried beans or pie weights. Place the pans onto baking sheets.

Step 4

Bake for 15 minutes or until the pastries are golden brown.  Remove the foil and beans.  Remove the pastries from the tart pans and let cool on wire racks for 10 minutes.

Step 5

Heat the heavy cream, corn syrup and butter in a 1-quart heavy saucepan over medium heat to a boil.  Remove the saucepan from the heat.  Stir in the chocolate and liqueur.  Let stand for 5 minutes.  Stir until the mixture is smooth.  Let stand at room temperature until set.

Step 6

Spoon or pipe the chocolate mixture into the pastries.  Sprinkle with the confectioners’ sugar, if desired.

Recipe Tips

  • For Chocolate Raspberry Tartlets: Substitute 1 tablespoon raspberry-flavored liqueur for the coffee-flavored liqueur.
  • Serving Suggestion: For a special-occasion look, top the tartlets with small white and dark chocolate curls.
Show

Assign to a collection

New Collection

remove from favorites

Are you sure you want to remove this recipe from your favorites?

remove

New Collection

back
Made With
(17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

(17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

Ratings & Reviews

(0)

There aren't any reviews yet.

Your Rating:

Guidelines

Guidelines

  • keep your review focused on the recipe
  • avoid writing about customer service; contact us instead if you have issues requiring immediate attention
  • refrain from mentioning competitors or the specific price you paid for the product
  • do not include any personally identifiable information, such as full names


By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews →

Recently Viewed