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- 1 recipe 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
- 1 recipe Chocolate Ganache
- 24 fresh red raspberries
- 1 ounce white baking chocolate square (with cocoa butter), chopped
- 1/4 teaspoon shortening
1. Preheat oven to 375 degrees F. 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 the 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.
- Prepare as directed through step 3. Layer tarts between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 1 month. Thaw tarts at room temperature, if frozen. Continue as directed in step 4.
- 1 1/4 cups all-purpose flour
- 1/3 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup cold butter
- 1 egg yolk
- 2 tablespoons cold water
1. In a medium bowl, stir together the all-purpose flour, sugar, and unsweetened cocoa powder. Using a pastry blender, cut in cold butter until mixture is crumbly. In a small bowl, whisk together the egg yolk and 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.
- 1/4 cup whipping cream
- 3 ounces semisweet chocolate pieces
1. In a small saucepan, heat the whipping cream over medium-high heat just until boiling. Remove from heat. Add the semisweet chocolate pieces (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes before using.