Easy White Chocolate and Raspberry Jam Tartlets
1 package refrigerated pie crust
1 cup seedless raspberry jam
1/2 cup white chocolate chips, melted
Flour for dusting
Powdered sugar, for finishing, optional
Preheat the oven to 350 degrees.
Roll out the dough on a lightly floured surface using a rolling pin. Using a 2 1/2 - 3-in cookie cutter, cut dough into circles. You should get about 12. Press 1 dough circle into each cup of a mini muffin pan making sure the edges come up to the rim of each cup. prick the bottoms of the dough with a fork. Bake for about 8 to 10 minutes.
Remove from the oven and allow to cool for 2 or 3 minutes in the pan then remove tartlet shells from the pan.
Spoon about 1 teaspoon of jam into each tartlet shell. Place melted white chocolate into a resealable bag. Cut a small opening on one of the bottom corners. Drizzle each tartlet with the white chocolate. Sprinkle with powered sugar, if desired.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment