| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 8 | oz | Fine-quality bittersweet chocolate (not unsweetened) |
| 2 | c | Heavy cream |
| 1/2 | Recipe (24) sweet tartlet shells, removed from baking cups | |
| 1 | c | Picked-over small raspberries |
| 9 | oz | Fine-quality bittersweet chocolate (not unsweetened) |
| 7 | tb | Unsalted butter |
| 1 | tb | Light corn syrup |
| 2 1/4 | Sticks (1 Cup plus 2 Tablespoons) cold unsalted butter | |
| 3 | c | All-purpose flour |
| 3/4 | c | Confectioners' sugar |
| 1/2 | ts | Salt |
| 3 | lg | Egg yolks |
| 3 | tb | Ice water |
| 1 | ts | Vanilla |
INSTRUCTIONS
CHOCOLATE FILLING CHOCOLATE GLAZE SWEET TARTLET SHELLS Make Filling: Chop chocolate and in a heavy saucepan bring cream just to a boil. Reduce heat to low and add chocolate, stirring until mixture is smooth. Transfer filling to a bowl and cool slightly. Chill filling its surface covered with plastic wrap, at least 4 hours, or until completely cold, and up to 3 days. Put tartlet shells on a tray. With an electric mixer beat filling 30 seconds, or until pale and thickened (do not overbeat or it will become grainy). Transfer filling to a pastry bag fitted with 1/2-inch plain tip and pipe a small dollop into each shell. Press 2 or 3 raspberries into filling in each shell and pipe more filling 2 inches high into ech shell, making sure the filling touches insides of shells all the way around (to firmly anchor it). Chill tartlets until filling is firm, about 1 hour. To Make Glaze: Chop chocolate and cut butter into pieces. In a double boiler or a metal bowl set over a saucepan of barely simmering water combine all glaze ingredients, stirring until mixture is smooth. Transfer glaze to a small saucepan and cool to barely warm. Glaze may be made 1 week ahead and chilled, covered. Reheat glaze over low heat to barely warm before proceeding. Holding saucepan at an angle and working quickly, dip top of 1 tartlet into glaze until filling is submerged almost to shell, holding tartlet over glaze a few seconds to let excess glaze drip back into pan. Repeat procedure with remaining tartlets. Chill tartlets until glaze is set, about 15 minutes. Tartlets may be made 1 day ahead and chilled in airtight containters. Keep tartlets chilled until ready to serve. Meks 24 tartlets. Sweet Tartlet Shells: For this recipe you will need two mini-muffin pans, each containing twelve 1 3/4- by 1-inch cups. Cut butter into bits. In a bowl with a pastry blender or in a food processor blend or pulse flour, confectioners' sugar, and salt until combined well and add butter, blending or pulsing until mixture resembles coarse meal. In a small bowl whisk together yolks, ice water, and vanilla until combined well and add to flour mixture, tossing with a fork or pulsing until incorporated. Form dough into a ball and divide into 2 pieces. Form each piece into a ball and flatten to form disks. Chill disks, wrapped separtely in plastic wrap, at least 1 hour and up to 1 week. Preheat oven to 400 F. Form 1 dough disk into twenty-four 1-inch balls, keeping remaining disk wrapped and chilled. Press dough balls into bottoms and up sides of twenty-four 1/8-cup mini-muffin cups (about 1 3/4 inches across top and 1 inch deep). Trim any overhang with a knife and prick bottoms of shells with a wooden pick. Chill shells 15 minutes, or until firm. Bake shells in middle of oven 12 minutes, or until golden, and cool in cups on racks. Gently loosen shells with a knife and remove from cups, reserving shells for chocolate raspberry bites (recipe below). Make more shells (for lemon meringue bites; recipe above) in same manner but after loosening shells do not remove them from cupss. Tartlet shells may be made 2 days ahead and kept in an airtight container at room temperature. Makes 48 tartlet shells. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Syber12@aol.com on Oct 26, 1997
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”