1. Prepare pastry shells. Preheat oven to 400 degrees F. Have ready a 6- or 12-cup muffin tin. Cut six 3-by-3-inch squares from puff pastry. Refreeze any leftover pastry. With a rolling pin on a lightly floured surface, roll each square out to 5 by 5 inches. Gently press each pastry square into a muffin cup to make a pastry shell; the four corners of each pastry square should lie on top of the muffin tin. Bake for 7 minutes. Pastry will puff slightly and corners will be golden at the tips. Allow shells to cool for 5 minutes, then press pastry down into the cups to make more room for filling.
2. Prepare filling. In a small saucepan, combine cream, chocolate, and sugar over low heat and stir constantly until chocolate is melted, approximately 7 minutes. Remove chocolate filling from heat.
3. Spread 1 Tbsp. of the raspberry fruit spread on bottom and sides of each pastry cup. Divide warm chocolate filling among six tartlets. Refrigerate tartlets until filling is firm, approximately 1 1/2 to 2 hours.
4. Remove tartlets from fridge about 10 minutes before serving, to allow them to warm up slightly. Just before serving, garnish each tartlet with fresh raspberries.
Source: Hannaford fresh Magazine, January - February 2008