Desserts/decadent raspberry brownie tassies
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/)
Contents
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.
