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.
Ingredients
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed according to package directions
1 egg, beaten
0.5 cup heavy cream
1.5 teaspoons confectioners' sugar
0.5 teaspoon vanilla extract
13 ounces hazelnut chocolate spread(about 1 1/4 cups)
1 cup raspberries
12 fresh mintleaves
1 egg, beaten
0.5 cup heavy cream
1.5 teaspoons confectioners' sugar
0.5 teaspoon vanilla extract
13 ounces hazelnut chocolate spread(about 1 1/4 cups)
1 cup raspberries
12 fresh mintleaves
Instructions
Spray 12 (2 1/2-inch) muffin-pan cups with vegetable cooking spray. Heat the oven to 375°F.
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.
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.
Beat the cream, sugar and vanilla in a medium bowl with an electric mixer on high speed until stiff peaks form.
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.
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.
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.
Beat the cream, sugar and vanilla in a medium bowl with an electric mixer on high speed until stiff peaks form.
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.
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.
Directions
Print
Spray 12 (2 1/2-inch) muffin-pan cups with vegetable cooking spray. Heat the oven to 375°F.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.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.Beat the cream, sugar and vanilla in a medium bowl with an electric mixer on high speed until stiff peaks form.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.
Ingredients
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed according to package directions1 egg, beaten0.5 cup heavy cream1.5 teaspoons confectioners' sugar0.5 teaspoon vanilla extract13 ounces hazelnut chocolate spread(about 1 1/4 cups)1 cup raspberries12 fresh mintleaves
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