Recipe

Petite Chocolate Tartlets Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 10 months ago Little tartlets of scrumptious Chocolate and flaky crusts....good enough to eat. Finger-lickin' good. They go very fast so take yours first! pepperidge farm collection Prep:30m Cook:15m Servings:24	Mystic_rive
	delectable chocolate

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Fans

mumtazcate

ahmed1

Ingredients

Thaw: 30 minutes

Chill: 20 minutes

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1 pkg. Pepperidge Farm® Puff Pastry Sheets (2 sheets)

1/2 cup heavy cream

1 tbsp. light corn syrup

1 tbsp. unsalted butter

6 oz. bittersweet chocolate, cut into 1/4" pieces

1 tbsp. coffee-flavored liqueur

Dark and white chocolate curls

Confectioners' sugar

Directions

THAW pastry at room temperature 30 min. Preheat oven to 350°F.

UNFOLD pastry on lightly floured surface. Roll into 12" square. Prick thoroughly with fork. Cut pastry into 12 rounds, using an inverted 2 1/2" tart pan for a template. Repeat with remaining pastry sheet to make an additional 12 rounds. Press each pastry piece into 24 individual 2 1/2" tart pans. Refrigerate 20 min.

PLACE a piece of aluminum foil in each tart pan. Add dried beans or pie weights. Place pans on baking sheet.

BAKE 15 min. or until golden brown. Remove foil and beans. Cool on wire rack.

HEAT cream, corn syrup and butter in saucepan to a boil. Remove from heat. Add chocolate and liqueur. Let stand several minutes and then stir until smooth. Let stand at room temperature until set.

SPOON or pipe chocolate into tartlet shells to fill. Arrange 2 or 3 chocolate curls on each. Dust with confectioners’ sugar just before serving. Makes 24 tartlets.

TIP: Chocolate Raspberry Tartlets: Substitute 1 tbsp. raspberry-flavored liqueur for the coffee-flavored liqueur.

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Comments

mumtazcatering 1 year, 10 months ago said:
THANKS JM ARE WE ALLOWED ONLY"FIRSTS"AND NOT "SECONDS" ......L.O.L.:} YOU SHOULD HAVE GUESSED BY NOW THAT I HAVE A SWEET TOOTH HA!!HA!!
MUMTAZ