Chocolate Raspberry Pastry Tartlets

Chocolate-hazelnut spread coats flaky puff pastry tartlets that are filled with fresh raspberries and finished with a cloud of whipped cream.
  • thaw: 40 minutes
  • prep: 15 minutes
  • bake: 10 minutes
  • cool: 30 minutes
  • total: 15 minutes
  • Serves: 6

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed according to package directions
  • 1 egg, beaten
  • 1/2 cup heavy cream
  • 1 1/2 teaspoon confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 13 ounces hazelnut chocolate spread(about 1 1/4 cups)
  • 1 cup raspberries
  • 12 fresh mint leaves

Directions

  1. Spray 12 (2 1/2-inch) muffin-pan cups with vegetable cooking spray. Heat the oven to 375°F.

  2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 12 x 9-inch rectangle. Cut the rectangle into 12 (3-inch) squares. Press the pastry squares into the muffin-pan cups. Brush only the sides of the pastry squares with the egg. Prick the bottom of the pastry square with a fork.

  3. Bake for 10 minutes or until the tartlet shells are golden brown. Let cool in the pan on a wire rack for 10 minutes. Remove the tartlet shells from the pan and cool completely.

  4. Beat the cream, sugar and vanilla in a medium bowl with an electric mixer on high speed until stiff peaks form.

  5. Spoon about 1 tablespoon chocolate hazelnut spread into each tartlet shell.  Top each with 3 to 4 raspberries and 1 teaspoon whipped cream. Garnish with the mint leaves, if desired, and serve immediately.

  6. Easy Substitution: For convenience, you can substitute 1 cup thawed frozen whipped dairy topping for the heavy cream, vanilla and confectioners' sugar and omit Step 4 above.

Tartlets Recipe

Watch a how-to demonstration of this recipe technique.

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

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut - a folded edge will not rise and puff.

Place Puff Pastry in the muffin pan cups before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it.

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