{"id":664,"date":"2015-01-21T00:01:05","date_gmt":"2015-01-21T05:01:05","guid":{"rendered":"http:\/\/www.allbakingrecipes.com\/recipes\/?p=664"},"modified":"2015-01-20T17:20:46","modified_gmt":"2015-01-20T22:20:46","slug":"dark-chocolate-and-raspberry-tartlets-recipe","status":"publish","type":"post","link":"https:\/\/www.allbakingrecipes.com\/recipes\/dark-chocolate-and-raspberry-tartlets-recipe\/","title":{"rendered":"Dark Chocolate and Raspberry Tartlets Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-665\" src=\"https:\/\/www.allbakingrecipes.com\/recipes\/wp-content\/uploads\/2015\/01\/dark-chocolate-and-raspberry-tartlets.jpg\" alt=\"Dark Chocolate and Raspberry Tartlets Recipe\" width=\"500\" height=\"410\" srcset=\"https:\/\/www.allbakingrecipes.com\/recipes\/wp-content\/uploads\/2015\/01\/dark-chocolate-and-raspberry-tartlets.jpg 500w, https:\/\/www.allbakingrecipes.com\/recipes\/wp-content\/uploads\/2015\/01\/dark-chocolate-and-raspberry-tartlets-300x246.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n<p>Naughty but oh so nice. These individual tartlets look great when piled on a tray.<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Ingredients:<\/strong><\/span> (Makes 8)<\/p>\n<ul>\n<li>140 g\/5 oz unsalted butter, cubed<\/li>\n<li>2 tablespoons caster sugar<\/li>\n<li>1 egg yolk<\/li>\n<li>225 g\/8 oz plain flour, sifted<\/li>\n<li>300 ml\/10 fl oz cream<\/li>\n<li>275 g\/10 oz dark chocolate<\/li>\n<li>2 eggs, separated<\/li>\n<li>2 tablespoons rum<\/li>\n<li>455 g\/1 lb raspberries, washed<\/li>\n<li>3 tablespoons redcurrant jelly<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\"><strong>Method:<\/strong><\/span><\/p>\n<p>Preheat the oven to 200\u00baC\/400\u00baF\/Gas mark 6. Put the butter, sugar and egg yolk in a food processor and process until smooth. Add the flour and process until just combined. Do not over-process or the pastry will be tough.<\/p>\n<p>Turn onto a lightly floured surface and knead very gently until smooth and soft. Wrap and chill in the refrigerator for 30 minutes. Before use, remove the pastry from the refrigerator to return to room temperature. Roll out the pastry on a surface lightly dusted with flour.<\/p>\n<p>Cut 8 discs using a 9-cm\/3\u00bd-inch biscuit cutter and use to line 8 loose-based tartlet tins. Bake blind for 10 minutes. Remove the beans and paper and bake for 5 minutes more. Allow to cool in the tins and set aside. Lower the temperature to 190\u00baC\/375\u00baF\/Gas mark 5. Put the cream and chocolate in a non-stick saucepan and heat gently until the chocolate has meted. Remove from the heat and allow to cool. Beat the egg whites using an electric whisk until stiff peaks form. Stir the rum and yolks into the melted chocolate before gently folding in the egg whites.<\/p>\n<p>Divide the mixture between the 8 pastry cases and bake for 10 minutes until just set. Allow to cool in the tins. Transfer to the refrigerator to chill for 3 hours or overnight. Remove the tartlets from the tins and top each with raspberries. Melt the redcurrant jelly with 1 tablespoon water in a saucepan. Drizzle a little of the glaze over each tart. Serve warm or cold.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Naughty but oh so nice. These individual tartlets look great when piled on a tray. Ingredients: (Makes 8) 140 g\/5 oz unsalted butter, cubed 2 tablespoons caster sugar 1 egg yolk 225 g\/8 oz plain flour, sifted 300 ml\/10 fl oz cream 275 g\/10 oz dark chocolate 2 eggs, separated 2 tablespoons rum 455 g\/1 lb raspberries, washed 3 tablespoons redcurrant jelly Method: Preheat the oven to 200\u00baC\/400\u00baF\/Gas mark 6. Put the butter, sugar and egg yolk&hellip;<\/p>\n","protected":false},"author":1,"featured_media":665,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[32,35,27,4,156],"class_list":["post-664","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-baking","tag-dark-chocolate","tag-raspberry","tag-recipe","tag-tartlets"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Dark Chocolate and Raspberry Tartlets Recipe - Baking and Desserts<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.allbakingrecipes.com\/recipes\/dark-chocolate-and-raspberry-tartlets-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dark Chocolate and Raspberry Tartlets Recipe - Baking and Desserts\" \/>\n<meta property=\"og:description\" content=\"Naughty but oh so nice. These individual tartlets look great when piled on a tray. Ingredients: (Makes 8) 140 g\/5 oz unsalted butter, cubed 2 tablespoons caster sugar 1 egg yolk 225 g\/8 oz plain flour, sifted 300 ml\/10 fl oz cream 275 g\/10 oz dark chocolate 2 eggs, separated 2 tablespoons rum 455 g\/1 lb raspberries, washed 3 tablespoons redcurrant jelly Method: Preheat the oven to 200\u00baC\/400\u00baF\/Gas mark 6. 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