White chocolate and raspberry are a delightful combination. These mini tartlets make excellent Christmas cookies, Valentine's Day cookies or just a terrific anytime dessert.
You can make these tartlets several days in advance. Just be sure to store them in an airtight container.
Ingredients:
- 1/3 cup semisweet chocolate chunks
- 2/3 cup all-purpose flour
- 2 Tbsp. sugar
- 1/4 cup butter
- 1 egg yolk
- 1/4 cup raspberry preserves
- 1/4 cup white chocolate chips
Preparation:
- Preheat oven to 375 degrees F. Grease a mini muffin tin well.
- Place chocolate in a small, microwave-safe bowl. Heat on 50% power for one minute. Stir. Repeat until fully melted. Set aside.
- Mix flour and sugar in a medium mixing bowl. Cut in butter with a pastry blender or two knives, until mixture resembles coarse crumbs.
- Beat egg yolk. Add to melted chocolate and mix well.
- Pour chocolate mixture into flour mixture. Stir with a fork.
- Turn dough out onto lightly-floured surface and knead until the chocolate is totally incorporated. Add a tablespoon of water if the dough is too dry to work with.
- Shape dough into 1-inch balls. Press balls into prepared muffin tins. You will have 12 to 20 little tartlets.
- Fill each tart with 1/2 to 1 teaspoon of raspberry preserves. Top with white chocolate chips.
- Bake 6-8 minutes.
