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Ingredientes
- 1 pkt (10-oz) PEPPERIDGE FARM Frzn Puff Pastry Shells
- 1/2 c. (3 ounces) semisweet chocolate morsels
- 1 c. Whipping cream, divided
- 1 Tbsp. Amaretto or possibly 1/2 tsp. almond extract (up to 2)
- 1/4 c. Sifted powdered sugar
- 1 pkt (10-oz) frzn raspberries, thawed
- 1/4 c. Sugar
- 1 Tbsp. Cornstarch
Direcciones
- TARTS: Bake pastry shells according to package directions. Remove to wire racks to cold. Remove tops and soft pastry underneath, reserving tops for garnish. Combine chocolate morsels and 1/4 c. whipping cream in a large microwave-safe bowl. Microwave on HIGH 1 minute. Stir till chocolate melts. Cold 20 min. Stir in amaretto. Beat remaining 3/4 c. whipping cream at medium speed with an electric mixer till soft peaks form; gradually add in powdered sugar, beating till stiff peaks form. Fold into chocolate mix. Spoon into pastry shells. Spoon or possibly drizzle Raspberry Sauce onto each serving plate. Top with filled pastry shells. Garnish with pastry shell tops, if you like.
- RASPBERRY SAUCE: Process raspberries in a blender or possibly food processor till smooth. Pour mix through a wire-mesh strainer into a small saucepan, discarding seeds. Stir in sugar and cornstarch. Bring to a boil over medium heat, stirring constantly; boil 1 minute, stirring constantly. Remove from heat, and cold.
- Yield: 3/4 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 6 servings | |
| Calories 207 | |
| Calories from Fat 107 | 52% |
| Total Fat 12.02g | 15% |
| Saturated Fat 7.48g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 21mg | 1% |
| Potassium 69mg | 2% |
| Total Carbs 23.22g | 6% |
| Dietary Fiber 0.5g | 2% |
| Sugars 20.24g | 13% |
| Protein 1.57g | 3% |
