Photo: Charisse Kenion
Easy Chocolate-Raspberry Tartlets
9 ingredients
openrecipes
To make a large tart, roll out the dough and line a 9 1/2-inch tart pan. Freeze for 5 minutes, then prebake the crust in a 425°F oven for 10 minutes. Let cool completely, then pour the filling into the shell and bake at 375°F until set, about 25 minutes. Top with the raspberries and dust with confectioners’ sugar as directed.
Estimated Nutrition (whole recipe, rough)
460
Calories
9g
Protein
26g
Fat
46g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tart dough disk (see related recipe at left), at cool room temperature
- 4 Tbs. (1/2 stick) unsalted butter
- 6 oz. finely chopped bittersweet chocolate
- 1 tsp. brewed double-strength coffee or espresso
- 3 eggs
- 2/3 cup granulated sugar
- 1 tsp. vanilla extract
- 1 1/3 cups raspberries
- Confectioners’ sugar for dusting
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes