http://zurving.net/mediawiki2/index.php?action=history&feed=atom&title=Desserts%2Fdecadent_raspberry_brownie_tassies 2026-04-10T10:55:23Z Revision history for this page on the wiki MediaWiki 1.26.2 http://zurving.net/mediawiki2/index.php?title=Desserts/decadent_raspberry_brownie_tassies&diff=139&oldid=prev 2011-02-03T02:11:42Z

<p>Created page with &quot;Makes: 24 tassies Active Time: 55 minutes Total Time: 1 hour 32 minutes From: Better Homes and Gardens (http://www.bhg.com/recipe/chocolate/decadent-raspberry-brownie-tassies/...&quot;</p> <p><b>New page</b></p><div>Makes: 24 tassies<br /> <br /> Active Time: 55 minutes<br /> <br /> Total Time: 1 hour 32 minutes<br /> <br /> From: Better Homes and Gardens (http://www.bhg.com/recipe/chocolate/decadent-raspberry-brownie-tassies/)<br /> <br /> =Ingredients=<br /> ==Chocolate Pastry==<br /> <br /> 1 ounce unsweetened chocolate, chopped<br /> <br /> 2 tablespoons butter<br /> <br /> 1/3 cup sugar<br /> <br /> 1/4 cup seedless red raspberry jam<br /> <br /> 1 egg, beaten<br /> <br /> 1/3 cup all-purpose flour<br /> <br /> 1/4 teaspoon baking powder<br /> <br /> 1/8 teaspoon salt<br /> <br /> ==Chocolate Ganache==<br /> <br /> 24 fresh red raspberries<br /> <br /> 1 ounce white baking chocolate square (with cocoa butter), chopped<br /> <br /> 1/4 teaspoon shortening<br /> <br /> =Directions=<br /> <br /> == Step 1 ==<br /> 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.<br /> <br /> == Step 2 ==<br /> 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.<br /> <br /> == Step 3 ==<br /> 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.<br /> <br /> == Step 4 ==<br /> Evenly spread Chocolate Ganache over filling. Top each tassie with a fresh raspberry.<br /> <br /> == Step 5 ==<br /> 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.<br /> <br /> == Step 6 ==<br /> 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.<br /> <br /> == Step 7 ==<br /> 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.<br /> <br /> == To Bake Ahead==<br /> 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.</div>

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