Ingredients

The following ingredients have 4 Servings
  • 1 <a href="http://www.williams-sonoma.com/recipe/Strawberry-Cream-Cheese-Tart.html"><b><u>tart dough</u></b></a> disk, at cool room temperature
  • 4 Tbs. (1/2 stick) unsalted butter
  • 6 oz. finely chopped bittersweet chocolate
  • 1 tsp. brewed double-strength coffee or espresso
  • 3 eggs
  • 2/3 cup granulated sugar
  • 1 tsp. vanilla extract
  • 1 1/3 cups raspberries
  • Confectioners’ sugar for dusting

Instruction

  • <b>Partially bake the tartlet shells</b>
  • Preheat an oven to 425°F.
  • Divide the dough disk into 4 equal pieces. Pat each piece evenly into the bottom and up the sides of a 4 1/2-inch tartlet pan with a removable bottom. Freeze for 5 minutes.
  • Place the pans on a baking sheet and bake until very lightly browned, about 5 minutes. Transfer the baking sheet to a wire rack and let the pans cool on the sheet. Reduce the oven temperature to 375°F.
  • <b>Prepare the filling</b>
  • In a saucepan over low heat, combine the butter, chocolate and coffee and heat, stirring, until melted and thoroughly blended, about 3 minutes. In a bowl, whisk the eggs until blended. Gradually whisk in the granulated sugar. Stir in the chocolate mixture and vanilla. Pour the filling into the partially baked tart shells, dividing it evenly.
  • <b>Bake the tartlets</b>
  • Bake the tartlets until the filling is set, about 15 minutes. Transfer the tartlets to a wire rack and let cool. Arrange the raspberries on top of the filling. Dust the tartlets with confectioners’ sugar shaken through a sieve. Remove the pan rims, slide the tarts from the pan bottoms onto 4 plates and serve. Makes 4 tartlets.
  • Adapted from Williams-Sonoma Food Made Fast Series, <i>Baking</i>, by Lou Seibert Pappas (Oxmoor House, 2006).