Shortbread Chocolate Tartlet Shells.
Bake them and put in your favorite filling. A very easy recipe.
Listen to recipe:
Shortbread Chocolate Tartlet Shells
- 1 cup all-purpose flour
- 1/2 cup plus 2 tablespoons confectioners' sugar
- 1/4 cup plus 1 Tablespoon unsweetened natural cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup butter softened
- 1/2 teaspoon vanilla extract
In the work bowl of a food processor, combine flour, confectioners' sugar, cocoa, cinnamon, and salt. Pulse until combined. Add butter and vanilla, pulsing until smooth. Shape mixture into a disk; wrap in plastic wrap, and refrigerate for 2 hours.
Preheat oven. to 350°. On a lightly floured surface, roll dough to 1/4-inch. thickness. Using a 61/2-inch round cutter, cut rounds from dough. Press dough into bottom and up sides of 6 (41/2-inch) removable- bottom tart pans, trimming dough, if necessary.
Place a square piece of parchment paper in each shell, letting corners hang over sides. Fill each shell with pie weights.
Bake for approximately 15 minutes. Remove pie weights and parchment paper. Let cool for approximately 15 minutes.