Chocolate Raspberry Jewels

  • 8 tartlet shells
  • 4 egg yolks
  • 2/3 cup sugar
  • 1/4 teaspoon almond essence
  • 2 tablespoons cream
  • Pinch of cinnamon
  • 1-1/3 cups fresh or frozen raspberries
  • 1-1/3 cups semi-sweet chocolate chips

Preheat oven to 350F. Beat egg yolks and sugar until ribbon-like. Add almond essence, cream and cinnamon. Divide raspberries and chocolate chips evenly between tartlet, shells. Pour an eighth of egg-sugar-cream mixture over top of each tartlet. Bake 40 minutes or until center of tartlet is set. Let cool before serving. Serve topped with whipped cream.

Serves 8


Special authorization has been granted to Al Simon's Cajun Microwaves to post these recipes from the CD, "MEPoL's Cajun Country Recipe Collection." Copyright (c)2007 by MEPoL, The Manufacturing Extetension Partnership of Louisiana, All Rights Reserved.