INGREDIENTS

INSTRUCTIONS

~----Cocoa Pastry----- 1 cup flour 1 tablespoon unsweetened cocoa 3
tablespoons   confectioner's sugar 1/3 cup firm butter 1 egg yolk 2
teaspoons     water
1. Preheat oven to 350 degrees F. Pinch off 1-inch balls of Cocoa Pastry
and press into ungreased 1-3/4-inch muffin pans. Bake until lightly browned
and firm when touched gently (10 to 15 minutes).
2. Let tart shells cool in pans on wire racks. Carefully remove shells from
muffin pans. Spoon a scant 1/2 teaspoon raspberry jam into each.
3. In a heavy pan over low heat, combine chocolate, sugar, and butter.
Heat, stirring occasionally, until chocolate and butter melt and sugar is
dissolved. Add whipping cream; stir over medium heat until mixture is hot
to the touch (2 to 3 minutes). Remove from heat and let stand until cooled
to room temperature (about 20 minutes).
4. Spoon about 1/2 tablespoon of the chocolate filling into each tart
shell. Let stand at room temperature until filling is set (about 1 hour).
Makes 2 dozen cookies.
Cocoa Pastry: In a bowl stir together flour, cocoa, and sugar to combine
thoroughly. Using a pastry blender or 2 knives, cut in butter until mixture
resembles coarse crumbs. In a small bowl, combine egg yolk and the water;
beat until blended. Add egg mixture to flour mixture, stirring with a fork
until dough clings together. Use your hands to press dough into a smooth
ball.
Recipe By     : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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