Decadent Sweet Cream Tartlets with Raspberry Drizzle and Chocolate Splatter
Indulge in these luxurious tartlets that combine a rich chocolate press-in crust with a creamy panna cotta-style filling. Each tartlet is lovingly filled with a luscious mixture of heavy cream and vanilla, enhanced by the perfect balance of sweetness from granulated sugar. Once chilled to perfection, these delightful treats are topped with a vibrant raspberry jam and drizzled with smooth bittersweet chocolate, creating a visually stunning presentation. Ideal for special occasions or satisfying a sweet tooth, these tartlets are sure to impress your guests and leave them craving more. Whether you prefer a simple drizzling or an artistic splatter, these tartlets are as fun to make as they are to eat!
N/A
Servings
350
Calories
17
Ingredients
Ingredients
Press-In Tart Dough
1 recipe (Divided into 8 equal pieces (50 g each))
Bittersweet Chocolate
2 ounces (Chopped, melted, and cooled slightly)
Cool Water
1/3 cup (For gelatin)
Gelatin Powder
1 tablespoon (For filling)
Heavy Cream
2 cups (Divided for filling)
Granulated Sugar
1/3 cup (For filling)
Vanilla Extract
1 teaspoon (For filling)
Seedless Raspberry Jam
1/3 cup (For topping)
Bittersweet Chocolate
2 ounces (Chopped, melted, and cooled slightly (for topping))
Unsalted Butter
8 tablespoons (At room temperature)
Granulated Sugar
1/4 cup (For tart dough)
Large Egg Yolk
1 (For tart dough)
All-Purpose Flour
1 1/2 cups (For tart dough)
Unsweetened Cocoa Powder
1/4 cup (For tart dough)
Fine Sea Salt
1/2 teaspoon (For tart dough)
Water
1 tablespoon (For tart dough)
Large Egg
1 (Beaten with 1 tablespoon water and a small pinch of fine sea salt)
Instructions
1
Prepare the Press-In Tart Dough according to the provided recipe. Divide the dough into 8 equal pieces (50 g each).
2
Press each piece of dough into a 3¾-inch tartlet pan, starting with the edges and working inward. Ensure an even thickness of about ⅓ inch and trim any excess dough. Prick the base of each tartlet with a fork, then freeze until firm, approximately 15 to 20 minutes.
3
Preheat your oven to 400°F (204°C), ideally placing a baking stone on the bottom rack for even baking.
4
Bake the tartlet crusts on a baking sheet for 15 to 18 minutes, or until dry and set, pricking them to deflate if they puff up during baking.
5
Once baked, allow the crusts to cool completely before inverting them onto a baking sheet to unmold. Place them right side up.
6
Melt the bittersweet chocolate and spoon a heaping tablespoon into each cooled tart shell, spreading it evenly across the base. Let the chocolate set.
7
For the filling, sprinkle gelatin over cool water and let soak for 5 minutes. Heat 1 cup of heavy cream with sugar until hot and fully dissolved. Stir in the soaked gelatin until melted, then mix in the remaining 1 cup of cream and vanilla extract.
8
Pour the cream mixture into the tart shells, filling them just below the edge. Refrigerate until set, about 20 to 30 minutes.
9
Microwave the raspberry jam for 30 to 45 seconds until thinned. Drizzle the jam over the tartlets followed by the melted chocolate, or use a flicking technique for a splatter effect as desired.
10
Chill the finished tartlets until ready to serve. Enjoy this elegant dessert with your loved ones!
Nutrition Information
23g
Fat
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Sweet Cream Tartlets?
These are luxurious desserts featuring a chocolate press-in crust, a creamy panna cotta-style filling, vibrant raspberry jam, and a bittersweet chocolate drizzle or splatter.
What kind of crust is used for these tartlets?
The recipe uses a chocolate press-in tart dough made with butter, sugar, egg yolk, flour, and unsweetened cocoa powder.
How should I divide the tart dough?
Divide the dough into 8 equal pieces, each weighing approximately 50 grams.
What size tartlet pans are required?
The recipe specifies using 3 3/4-inch tartlet pans.
How thick should the tartlet crust be pressed?
Press each piece of dough to an even thickness of about 1/3 inch, starting with the edges and working inward.
Should I freeze the dough before baking?
Yes, prick the base with a fork and freeze the tartlet shells for 15 to 20 minutes until firm.
What is the recommended baking temperature?
Preheat your oven to 400°F (204°C) for baking the crusts.
How long do the tartlet crusts need to bake?
Bake the crusts for 15 to 18 minutes or until they are dry and set.
What should I do if the crust puffs up during baking?
If the crust puffs up, prick it with a fork to deflate it while it is in the oven.
Is a baking stone necessary?
While not strictly required, placing a baking stone on the bottom rack is recommended for even baking.
How do I unmold the baked tart shells?
Allow the crusts to cool completely before inverting them onto a baking sheet to unmold.
What is the first layer added to the cooled tart shells?
Spoon a heaping tablespoon of melted bittersweet chocolate into each shell and spread it evenly across the base.
How do I prepare the gelatin for the filling?
Sprinkle 1 tablespoon of gelatin powder over 1/3 cup of cool water and let it soak for 5 minutes.
How is the cream filling prepared?
Heat 1 cup of heavy cream with sugar until hot, dissolve the soaked gelatin in it, and then stir in the remaining 1 cup of cream and vanilla extract.
How much filling should go into each tartlet?
Pour the cream mixture into the shells, filling them just below the edge.
How long does the filling take to set?
Refrigerate the tartlets for about 20 to 30 minutes until the filling is set.
How do I prepare the raspberry jam for the drizzle?
Microwave the seedless raspberry jam for 30 to 45 seconds until it is thinned.
What is the 'splatter' effect mentioned in the recipe?
It is an artistic decorating technique where you use a flicking motion to drizzle melted chocolate over the tartlets.
How many calories are in one tartlet?
Each tartlet contains approximately 350 calories.
What is the fat content of this dessert?
There are 23 grams of fat per tartlet.
How much protein is in each serving?
Each tartlet provides 5 grams of protein.
What kind of chocolate is used in this recipe?
The recipe calls for bittersweet chocolate, both for the base layer and the decorative drizzle.
Is the raspberry jam used seeded or seedless?
The recipe specifically recommends using seedless raspberry jam.
What temperature should the butter be for the dough?
The unsalted butter should be at room temperature for the press-in tart dough.
How much vanilla extract is used in the filling?
The filling requires 1 teaspoon of vanilla extract.
What are the ingredients for the tart dough wash?
The dough wash consists of 1 large egg beaten with 1 tablespoon of water and a small pinch of fine sea salt.
How much heavy cream is needed in total?
The recipe requires a total of 2 cups of heavy cream for the filling.
Can I use regular cocoa powder?
The recipe specifies using unsweetened cocoa powder for the chocolate tart dough.
How should I store the finished tartlets?
The finished tartlets should be chilled in the refrigerator until you are ready to serve them.
Is this recipe suitable for beginners?
Yes, it is tagged as an easy baking recipe that is great for special occasions.