Ghirardelli Chocolate Raspberry Tartlets Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch tart pan with a removable bottom with cooking spray.
• Crush cookies into crumbs in a baggie with a rolling pin, or use a food processor.
• Combine cookie crumbs and 4 tablespoons raspberry jelly in a medium bowl; mix well. Spray hands with cooking spray. Press mixture into the bottom of the prepared pan.
• Bake in the preheated oven until set, about 10 minutes. Remove from the oven; spread remaining jelly over the crust. Freeze until cool, about 10 minutes. Arrange raspberries over the cooled crust.
• Combine white chocolate chips and 1/2 teaspoon oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with the same fork, drizzle white chocolate over raspberries in one direction.
• Combine semisweet chocolate chips and remaining oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with same fork, drizzle chocolate over raspberries in the opposite direction. Refrigerate until serving time.
• To serve, remove outer ring from the tart pan; do not remove bottom of pan, and place on a serving plate or platter.

Steps:

• Heat oven to 375 degrees F.
• Stir flour with baking soda and salt; set aside.
• In a large mixing bowl, beat butter with both sugars at medium speed until creamy and lightened in color.
• Add eggs and vanilla, one at a time. Mix on low speed until incorporated.
• Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips.
• Drop by tablespoonfuls onto ungreased cookie sheets.
• Bake for 9 to 11 minutes or until chocolate chip cookies are golden brown.

Steps:

• To make the chocolate crust, combine the butter, sugar, and salt in a food processor and process until blended.
• Add the cocoa and process until smooth.
• Add the flour and pulse until the mixture is crumbly but can be pinched to hold together.
• Divide the dough into six equal pieces, flatten each piece into a disk, and wrap in plastic wrap.
• Refrigerate for at least 30 minutes, or overnight.
• Remove one piece of dough at a time from the refrigerator and roll it into a 6-inch circle between two sheets of plastic wrap.
• If the dough gets too soft, refrigerate until firm before continuing.
• Remove the top sheet of the plastic wrap; invert the dough circle over a 4 1/2 -inch nonstick tartlet pan with a removable bottom.
• Keeping the plastic wrap on top, press the dough onto the bottom and sides of the pan.
• Trim any excess dough and carefully peel off the plastic wrap.
• Repeat with the remaining dough to make six tartlet shells. Refrigerate for at least 30 minutes.
• Preheat oven to 375 degrees F.
• Prick the bottoms of the tartlet shells all over with a fork.
• Bake for 15 minutes, or until the dough looks dry. Allow to cool completely.
• To make the chocolate filling, in a medium saucepan over medium heat, bring the cream to a simmer.
• Remove from the heat and add the chocolate.
• Let sit for a few minutes to allow the chocolate to melt, then whisk gently until smooth.
• Cool to room temperature.
• Pour 1/3 cup of the chocolate mixture into each tartlet shell.
• Refrigerate the tartlets at least 1 hour, until the filling is firm.
• Carefully remove the tartlets from the pans.
• Arrange the raspberries decoratively on top of the filling.

Steps:

• To make the chocolate crust, combine the butter, sugar, and salt in a food processor and process until blended. Add the cocoa and process until smooth. Add the flour and pulse until the mixture is crumbly but can be pinched to hold together. Divide the dough into six equal pieces, flatten each piece into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, or overnight.
• Remove one piece of dough at a time from the refrigerator and roll it into a 6-inch circle between two sheets of plastic wrap. If the dough gets too soft, refrigerate until firm before continuing. Remove the top sheet of the plastic wrap; invert the dough circle over a 4 1/2 -inch nonstick tartlet pan with a removable bottom. Keeping the plastic wrap on top, press the dough onto the bottom and sides of the pan. Trim any excess dough and carefully peel off the plastic wrap. Repeat with the remaining dough to make six tartlet shells. Refrigerate for at least 30 minutes.
• Preheat oven to 375 degrees F.
• Prick the bottoms of the tartlet shells all over with a fork. Bake for 15 minutes, or until the dough looks dry. Allow to cool completely.
• To make the chocolate filling, in a medium saucepan over medium heat, bring the cream to a simmer. Remove from the heat and add the chocolate. Let sit for a few minutes to allow the chocolate to melt, then whisk gently until smooth. Cool to room temperature.
• Pour 1/3 cup of the chocolate mixture into each tartlet shell. Refrigerate the tartlets at least 1 hour, until the filling is firm. Carefully remove the tartlets from the pans. Arrange the raspberries decoratively on top of the filling.