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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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RASPBERRY MOCHA TARTLETS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Baxter Estate in Euless, Texas in 1989. Ingredients:
1 cup semisweet chocolate chips |
2 large eggs |
1 teaspoon vanilla |
2 tablespoons granulated sugar |
3/4 cup milk |
1 tablespoon instant coffee |
18 sheets phyllo dough |
1/2 cup butter |
1/2 pint raspberries for garnish |
Directions:
1. Place chocolate chips, eggs and vanilla into blender and puree.
2. In small saucepan over medium heat bring sugar, milk and coffee to a simmer.
3. Pour hot milk mixture into blender and mix at low speed until smooth.
4. Transfer to medium bowl and cool.
5. Prepare 12 fillo tart shells 4” in diameter by following directions for tart shells.
6. Bake in preheated 325 oven for 10 minutes then cool completely.
7. Spoon chocolate mixture into shells and garnish with raspberries and serve.
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