Petite Chocolate Tartlets |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Little tartlets of scrumptious Chocolate and flaky crusts....good enough to eat. Finger-lickin' good. They go very fast so take yours first! pepperidge farm collection Ingredients:
thaw: 30 minutes |
chill: 20 minutes |
1 pkg. pepperidge farm® 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 |
confectioners' sugar |
Directions:
1. THAW pastry at room temperature 30 min. Preheat oven to 350°F.
2. 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.
3. PLACE a piece of aluminum foil in each tart pan. Add dried beans or pie weights. Place pans on baking sheet.
4. BAKE 15 min. or until golden brown. Remove foil and beans. Cool on wire rack.
5. 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.
6. 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 tartlets.
7. TIP: Chocolate Raspberry Tartlets: Substitute 1 tbsp. raspberry-flavored liqueur for the coffee-flavored liqueur.
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