chocolate coconut raspberry tartlets
From peetabear 15 years agoIngredients
- 1 cup bittersweet chocolate pieces shopping list
- 1/2 of a 14-oz. can (2/3 cup) (2/3 cup) sweetened condensed milk shopping list
- 1/2 cup seedless red raspberry jam shopping list
- 1/2 cup coconut, toasted shopping list
- 1/2 cup butter, softened shopping list
- 3/4 cup sugar shopping list
- 1 egg shopping list
- 1-1/2 tsp. vanilla shopping list
- 1-2/3 cups all-purpose flour shopping list
- 1/3 cup unsweetened cocoa powder shopping list
- 1/4 tsp. baking powder shopping list
- 1/4 tsp. baking soda shopping list
- 1/4 tsp. salt shopping list
How to make it
- 1. For filling, in medium saucepan combine chocolate and milk. Stir over lowheat just until chocolate is melted and smooth; remove from heat. Stir in jam.Fold in coconut. Cover; set aside. Preheat oven to 350F. Grease thirty-six1-3/4-inch muffin cups (recipe works best in metal pans); set aside.
- 2. In a large mixing bowl beat butter with electric mixer for 30 seconds. Beat insugar, egg, and vanilla until well combined. Add flour, cocoa powder, bakingpowder, baking soda, and salt. Beat on medium speed just until combined.Divide dough in 36 equal pieces; shape in 1-inch balls. Evenly press a ball ofdough on bottom and up sides of each muffin cup. Divide filling among cups.
- 3. Bake for 10 to 12 minutes or until crust is set and dry. Cool in muffin cups onwire rack for 15 minutes. Carefully remove tartlets; cool completely on rack.Sprinkle with sifted powdered sugar. Makes 36 tartlets.
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