Raspberry Fudge Tarts Crust: 2 C. all purpose flour 12 T chilled unsalted butter, cut into small pieces 6 T. sugar 1/2 t. salt 2 large egg yolks Combine flour, sugar and salt. Cut butter in until mixture resembles fine crumbs. Toss in egg yolk until just combined. Will be very crumbly. Press firmly into 8 4" or 5" tart pans. Bake at 375°F. until golden brown, about 14 minutes. Let cool on wire racks and remove from pans. Filling: 1 1/2 C. heavy cream 9 oz. bittersweet chocolate, chopped fine 3 T unsalted butter, room temp 2 T. light corn syrup 1/2 C. red currant jelly 6 C. fresh raspberries Bring cream to a simmer in a heavy saucepan. Remove from heat and add chocolate, butter, and corn syrup. Let stand for 3 minutes, then stir gently until smooth. Pour filling into cooled shells. Cover all loosely with plastic wrap and refrigerate until filling is firm, about two hours. Melt jelly over low heat, stirring until smooth. Arrange berries, rounded sides up, over the surface of the filling. Using a pastry brush, glaze with the melted jelly. Chill for five minutes to set the glaze. (Can be prepared up to 1 day ahead if covered loosely with plastic wrap and refrigerated.
A moment lasts all of a second, but the memory lives on forever~Angelique. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
