Decadent Raspberry Brownie Tassies Ingredients Chocolate Pastry 1 ounce unsweetened chocolate, chopped 2 tablespoons butter 1/3 cup sugar 1/4 cup seedless red raspberry jam 1 egg, beaten 1/3 cup all-purpose flour 1/4 teaspoon baking powder 1/8 teaspoon salt Chocolate Ganache 24 fresh red raspberries 1 ounce white baking chocolate square (with cocoa butter), chopped 1/4 teaspoon shortening Directions 1. Preheat oven to 375F. On a lightly floured surface, roll the Chocolate Pastry to 1/8-inch thickness. Using a 2-3/4-inch round cookie cutter, cut into 24 circles. Fit circles into 1-3/4-inch muffin cups, pressing to bottoms and up sides. Bake for 5 minutes. 2. Meanwhile, for filling: In a heavy small saucepan, combine unsweetened chocolate and butter; heat and stir over low heat until melted and smooth. Remove from heat. Stir in sugar, jam, and egg just until combined. Stir in flour, baking powder, and salt. Spoon a scant 1 tablespoon of the filling into each pastry-lined muffin cup. 3. Bake for 12 to 15 minutes or until filling is set. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; cool completely. 4. Evenly spread Chocolate Ganache over filling. Top each tassie with a fresh raspberry. 5. In a small saucepan, combine white chocolate and shortening; heat and stir over low heat until melted. Drizzle over tarts. Let stand until white chocolate is set. Makes 24 tassies. Chocolate Pastry: In a medium bowl, stir together 1-1/4 cups all-purpose flour, 1/3 cup sugar, and 1/4 cup unsweetened cocoa powder. Using a pastry blender, cut in 1/2 cup cold butter until mixture is crumbly. In a small bowl, whisk together 1 egg yolk and 2 tablespoons cold water. Gradually stir egg yolk mixture into flour mixture. Gently knead the dough just until a ball forms. If necessary, cover dough with plastic wrap and chill for 30 to 60 minutes or until dough is easy to handle. Chocolate Ganache: In a small saucepan, heat 1/4 cup whipping cream over medium-high heat just until boiling. Remove from heat. Add 3 ounces semisweet chocolate pieces (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes before using. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
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