Chocolate Raspberry Pastry Tartlets
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Chocolate Raspberry Pastry Tartlets

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Serves: 6

Ingredients & Directions

  • 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
  • 1.5 teaspoons confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 13 ounces hazelnut chocolate spread(about 1 1/4 cups)
  • 1 cup raspberries
  • 12 fresh mintleaves

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

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.

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.

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

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.


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.