Rosy Chocolate-Raspberry Tartlets

Rosy Chocolate-Raspberry Tartlets

Treat yourself with our delightfully sweet Rosy Chocolate-Raspberry Tartlets.

Rosy Chocolate-Raspberry Tartlets
Yield: 6
  • 2 cups heavy whipping cream
  • ¾ cup semisweet chocolate morsels
  • ½ cup seedless raspberry preserves
  • ¹⁄8 teaspoon rose water*
  • 6 (3.15-inch) shortbread tartlet shells*
  • Garnish: 6 fresh raspberries, 6 fresh mint sprigs
  1. In a medium saucepan, heat cream until very hot but not boiling. Remove from heat, and add chocolate morsels, whisking until melted. Pour mixture into a heatproof glass or metal bowl, and set in a larger bowl filled with ice. Let cool, whisking occasionally.
  2. In a small bowl, combine raspberry preserves and rose water, stirring to blend.
  3. Using a hand-held mixer, beat chocolate mixture at high speed until stiff peaks form. Transfer mixture to a piping bag fitted with a large open-star tip (Wilton #1M).
  4. Divide raspberry mixture among tartlet shells. Pipe chocolate mixture on top of raspberry mixture in a decorative rosette.
  5. Garnish each tartlet with a raspberry and a mint sprig.
  6. Serve immediately, or refrigerate for up to an hour.
*We used Nielsen-Massey Rose Water and Clearbrook Farms Large Dessert-Size Sweet Tart Shells.

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.