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1
For Crust:.
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Preheat oven to 375F.
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3
Butter bottoms and sides of six 4 1/2-inch-diameter tartlet pans with removable bottoms.
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4
Sift flour, cocoa powder, and salt into medium bowl.
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5
Using electric mixer, beat butter and sugar in large bowl until light and creamy.
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6
Add egg and vanilla; beat until smooth.
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7
Add flour mixture and beat at low speed just until dough forms.
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8
Shape dough into 6-inch-long log, then cut log crosswise into 6 equal rounds.
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9
Chill for an hour.
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10
Roll out each dough round on lightly floured surface to 6-inch round.
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Press one round over bottom and up sides of each prepared pan, folding edges to form double-thick sides.
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12
Pierce crusts with fork.
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13
Refrigerate until cold, about 30 minutes.
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14
Bake crusts until set around edges, about 8 minutes.
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15
Cool in pans on rack.
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16
For Filling:.
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17
Preheat oven to 350F.
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18
Sift sugar and cornstarch into small bowl.
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Stir chocolate and butter in top of double broiler over simmering water until melted and smooth.
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20
Remove from over water.
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Stir in cornstarch mixture.
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22
Whisk eggs and egg yolks to blend in medium bowl; stir into chocolate mixture.
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23
Mix in Grand Marnier, if desired.
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24
Spoon 1 teaspoon jam into center of each prepared crust.
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25
Arrange raspberries in crusts, dividing equally and spacing evenly.
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26
Spoon chocolate mixture over berries.
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Bake until filling puffs around edges, about 28 minutes.
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28
Cool 10 minutes.
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29
Carefully remove pan sides from tartlets.
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30
Place tartlets on plates.
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31
Spoon sweetened whipped cream alongside and serve warm.
