Chocolate Raspberry Pastry Tartlets

Campbell's Chocolate Raspberry Pastry Tartlets Recipe

Chocolate-hazelnut spread coats flaky puff pastry tartlets that are filled with fresh raspberries and finished with a cloud of whipped cream.

At a glance

Prep

15 min.

Total

1 hr. 35 min.

Serves

6

Thaw: 40 min.

Bake: 10 min.

Cool: 30 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

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What You'll Need

Vegetable cooking spray
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 1/2 teaspoons confectioners' sugar
1/2 teaspoon vanilla extract
1 jar (13 ounces) hazelnut chocolate spread
1/2 pint fresh raspberries (about 1 cup)
Fresh mint leaves

How to Make It

  • 1

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

  • 2

    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.

  • 3

    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.

  • 4

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

  • 5

    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.

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Easy Substitutions

  • 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.
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