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Petite Chocolate Tartlets

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Individual tarts filled with  bittersweet mocha cream are a chocolate lover's dream dessert. Puff pastry sheets make it so simple to create this delectable dessert.

  • Thaw: 40 minutes
  • Prep: 30 minutes
  • Bake: 15 minutes
  • Chill: 20 minutes
  • Cool: 10 minutes
  • Serves: 24
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4 6

Recipe

Ingredients

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

  • 1/2 cup heavy cream

  • 1 tbsp. light corn syrup

  • 1 tbsp. unsalted butter

  • 6 oz. bittersweet chocolate, chopped

  • 1 tbsp. coffee-flavored liqueur

  • Dark and white chocolate curls

  • Confectioners' sugar

Directions

  1. Heat the oven to 350°F.

  2. Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Prick the pastry thoroughly with a fork. Cut into 12 (2 1/2-inch) circles.  Repeat with the remaining pastry sheet, making 24 in all.   Press the pastry circles into 24 (2 1/2-inch) tart pans.  Refrigerate for 20 minutes.

  3. Place a piece of aluminum foil into each tart pan. Add dried beans or pie weights. Place the pans onto baking sheets.

  4. Bake for 15 minutes or until the pastries are golden brown.  Remove the foil and beans.  Remove the pastries from the tart pans and let cool on wire racks for 10 minutes.

  5. Heat the heavy cream, corn syrup and butter in a 1-quart heavy saucepan over medium heat to a boil.  Remove the saucepan from the heat.  Stir in the chocolate and liqueur.  Let stand for 5 minutes.  Stir until the mixture is smooth.  Let stand at room temperature until set.

  6. Spoon or pipe the chocolate mixture into the pastries.  Top with the chocolate curls.  Sprinkle with the confectioners’ sugar just before serving.

  7. For Chocolate Raspberry Tartlets: Substitute 1 tablespoon raspberry-flavored liqueur for the coffee-flavored liqueur.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

The kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.

If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours.

Inspiration

  • VIEW:
  • Top any dessert with shaved chocolate for a gorgeous presentation.

  • Pizzazzerie – These Chocolate Chip Cookie Dough Pastry Puffs from blogger Courtney at Pizzazzerie make for a sweet colorful treat for a springtime baby shower.

On Social Media, Use #Puffpastry

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