Serves: 5
Total Calories: 528
Yield: 2 dozen
On a floured surface, roll out pie crusts to 1/8-inch thick. Cut out 24 circles with a 2-3/4 inch round biscuit cutter. Fit carefully into mini muffin cups, pressing edges against rims and crimping with a fork. Bake at 350 degrees for 7 to 10 minutes, until set and golden. Cool. In a heavy saucepan, bring cream just to simmering over medium heat. Remove from heat; add chocolates and let stand 2 minutes. Whisk until melted; transfer to a medium bowl. Cover and chill for one hour. Beat chocolate mixture with an electric mixer on medium speed until soft peaks form. Spoon into baked crusts; chill. At serving time, garnish with dollops of whipped cream and raspberries.
This Chocolate Tartlets recipe is from the 101 Homestyle Favorites Cookbook. Download this Cookbook today.
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