Latest revision as of 02:11, 3 February 2011

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/)

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

Step 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.

Step 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.

Step 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.

Step 4

Evenly spread Chocolate Ganache over filling. Top each tassie with a fresh raspberry.

Step 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.

Step 6

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.

Step 7

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.

To Bake Ahead

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.