• 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