INGREDIENTS

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

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