Subject: Petite Chocolate Tartlets
Petite Chocolate Tartlets
From: Campbell's Kitchen
Thaw Time: 30 minutes
Prep Time: 20 minutes
Bake Time: 15 minutes
Chill Time: 20 minutes
1 pkg. Pepperidge Farm® Frozen 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
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
TIP: Chocolate Raspberry Tartlets: Substitute 1 tbsp. raspberry-flavored
liqueur for the coffee-flavored liqueur.
Rhonda G in Missouri