Mini Chocolate Tartlets

YUMMY!

This is a fool proof recipe that always turns out!

 Makes 24 tartlets

The Crust:

6 TBLS Cocoa

1 1/2 Cups of Cake Flower

1 Pinch of Salt

 6 TBSP Sugar

12 TBSP Butter

Preheat the oven to 375 degrees. To make the crust start by sifting all of the dry ingredients together. Cut your butter up into 16 pieces. Use a food processor or a pastry cutter to mix your crust until it starts to form into a clump. Roll the dough on a lightly floured work surface until it is about 1/8 of an inch thick. Use a biscuit cutter or cookie cutter to form rounds just big enough to fit inside a lined cupcake tin. Prick the rounds with a fork and bake for 14 minutes.

The Chocolate Filling:

21 Ounces of Semisweet Chocolate Chips

1 1/2 Cups of Heavy Cream

72 Raspberries

To make the Filling heat the cream to a simmer, add chocolate chips and remove from the heat. Stir until smooth. Use a medium sized cookie scoop to fill all of the baked crusts with chocolate.

Refrigerate for a couple of hours before adding 3 raspberries to each tartlet.

Use a mesh sieve to sprinkle a bit of powdered sugar over the berries.

Hope you enjoy!

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6 tablespoons Ghirardelli Unsweetened Cocoa
12 tablespoons unsalted butter (1 1/2 sticks)
6 tablespoons sugar
1 1/2 cups cake flour
Read more at http://www.ghirardelli.com/recipes-tips/recipes/chocolate-raspberry-tartlets#h6slgSazIDYzsqR3.99

6 tablespoons Ghirardelli Unsweetened Cocoa
12 tablespoons unsalted butter (1 1/2 sticks)
6 tablespoons sugar
1 1/2 cups cake flour
Read more at http://www.ghirardelli.com/recipes-tips/recipes/chocolate-raspberry-tartlets#h6slgSazIDYzsqR3.99