Filled biscuit with Bonne Maman Rasberry Jam
Chocolate
Dessert
Raspberry
Medium
4 to 6 people
Steps
- Preheat the oven to 350°F (180 °C)
- Melt the butter and set aside
- Whisk the egg with the sugar using an electric mixer or stand mixer until the mixture doubles in volume.
- Add the sifted flour in 3 additions, gently folding it in with a spatula.
- Then add the melted butter
- Pour the batter into mini tart molds or muffin tins, without exceeding 1 cm in height.
- Bake for 12 minutes in the oven. After baking, remove from the molds and let cool.
- Using a knife, trim off the domed tops to obtain flat discs.
- Add a teaspoon of Bonne Maman rasberry jam on each biscuit and place in the freezer for 2 hours.
- After 2 hours, melt the chocolate (using a double boiler or a microwave, according to your preference), then transfer it in a bowl. Remove the biscuit from the freezer and dip the jam-covered side into the chocolate.
- Place on a plate and let the chocolate set.
- Store in an airlight container and consume within three days.
