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The Bon Appetit Cookbookby Barbara Fairchild
Raspberry-Topped Chocolate Tartlets with Pecan Crusts
GOOD THING this recipe makes individual, single-serving tartlets no fighting over who gets the bigger piece. Pecan-cinnamon crusts provide the backdrop for a simple ganache filling (chocolate and cream) topped with lots of red raspberries.
PREHEAT oven to 325ºF. Combine pecans, sugar, and cinnamon in processor. Blend until nuts are finely ground. Add butter and process until moist clumps form. Using plastic wrap as aid, press dough over bottom and up sides of four 4-inch-diameter tartlet
BAKE crusts until golden brown and firm to touch, about 30 minutes. Transfer to rack and cool completely in pans.
BRING cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate; stir until melted and smooth. Pour mixture into crusts, dividing equally. Chill until chocolate is set, about 1 hour. (Tartlets can be prepared 1 day ahead. Cover and chill.)
ARRANGE raspberries over tops of tartlets. Stir jam in heavy small saucepan over low heat until melted. Brush melted jam over raspberries. (Can be prepared 3 hours ahead. Refrigerate.) Push up pan bottoms to release tartlets.
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