- 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