Fudge Heartlettes

By á-830

Ingredients

• CRUST:
• 1 1/2 cups flour
• 2 Tbsp. cocoa
• 1 Tbsp. sugar
• 1/4 tsp. salt
• 1/2 cup butter, chilled
• 2-4 Tbsp. cold water (maybe even more)
• FILLING:
• 2/3 cup whipping cream
• 6 ounces semisweet chocolate, chopped
• 1/2 cup sweetened whipped cream
• raspberries
• mint leaves

Details

Servings 12

Preparation

Step 1

Heat oven to 450 degrees. In a medium bowl, combine flour, cocoa, sugar and salt.Cut butter into flour mixture, using a pastry blender or 2 knives, until mixture looks like coarse meal. Sprinkle with cold water, 1 Tbsp. at a time, mixing with a fork until moistened and mixture almost cleans sides of the bowl. Gather mixture into a ball and flatten slightly.

Divide dough into 12 equal pieces. Roll each portion into a ball and press into heart indentation. Repeat with remaining dough. Chill 15 minutes. Bake pastry at 450 degrees 6-8 minutes. Cool and remove from pan.

In medium saucepan heat whipping cream over low heat, stirring constantly until hot, but not boiling. Stir in chocolate until melted. Let stand 5 minutes. Spoon filling into each heart shell, dividing evenly. Chill at least 1 hour but not longer than 8 hours. Just before serving spoon or pipe a dollop of sweetened whipped cream in the center of each tartlette. Garnish with raspberries and mint leaves. Makes 12 heartlettes.