Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Combine chocolate and milk in a medium saucepan. Stir over low heat just until chocolate is melted and smooth; remove from heat. Stir in jam. Fold in coconut. Cover; set aside.
Preheat oven to 350°F. Grease thirty-six 1-3/4-inch muffin cups (recipe works best in metal pans); set aside. Beat butter in a large bowl with an electric mixer for 30 seconds. Beat in sugar, egg and vanilla until well combined. Add flour, cocoa, baking powder, baking soda and salt. Beat on medium speed just until combined. Divide dough into 36 equal pieces; shape in 1-inch balls. Evenly press a ball of dough on the bottom and up the sides of each muffin cup. Divide raspberry-coconut filling among cups.
Bake for 10 to 12 minutes or until crust is set and dry. Cool in muffin cups on a wire rack for 15 minutes. Carefully remove tartlets; cool completely on rack. Sprinkle with confectioners’ sugar.