Choco-Berry Tartlets
Source of Recipe
elinor at Mimi's
Recipe Introduction
elinor's notes: I made these last week for a party I had on Sunday and they not only look beautiful, they are delicious and a chocoholics dream!
List of Ingredients
1 c ittersweet chocolate pieces
1/2 of a 14 oz can sweetened condensed milk (2/3 cup)
1/2 c seedless red raspberry jam
1/2 c coconut, toasted
1/2 c butter, softened
3/4 c sugar
1 egg
1 1/2 t vanilla
1 2/3 c all-purpose flour
1/3 c unsweetened cocoa powder
1/4 t baking powder
1/4 t baking soda
1/4 t salt
Recipe
For filling, in medium saucepan combine chocolate and milk. Stir over low heat just until chocolate is melted and smooth; remove from heat. Stir in jam. Fold in coconut. Cover; set aside. Preheat oven to 350. Grease 36 1-3/4-inch muffin cups (recipe works best in metal pans); set aside.
In a large mixing bowl beat butter with electric mixer for 30 seconds. Beat in sugar, egg, and vanilla until well combined. Add flour, cocoa powder, baking powder, baking soda,and salt. Beat on medium speed just until combined. Divide dough into 36 equal pieces; shape in 1-inch balls. Evenly press a ball of dough on bottom and up sides of each muffin cup. Divide filling among cups.
Bake for 10-12 minutes or until crust is set and dry. Cool in muffin cups on wire rack for 15 minutes. Carefully remove tartlets; cool completely on rack. Sprinkle with powdered sugar.
I also put a raspberry on each tartlet and they looked beautiful! Enjoy!
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