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Raspberry Almond Truffle Tart

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CATEGORY CUISINE TAG YIELD
Dairy Dujour12 1 Servings

INGREDIENTS

1/3 c Blanched slivered almonds
1 1/2 ounces
1/4 c Sugar
1/4 t Vanilla
1/8 t Almond extract
1 c Less 2 tablespoons
all-purpose flour
Salt, ¥
6 1/2 T Cold unsalted butter
2 1/2 t Water
1 1/2 c Red current jelly
2 t Sugar
2/3 c Heavy cream
6 oz Good quality bittersweet or
semisweet chopped
chocolate
2 T Unsalted butter
2 Fresh red raspberries
Bittersweet chocolate
shavings
Powdered sugar for dusting

INSTRUCTIONS

Special equipment: Food Processor 9-inch fluted tart pan with
removable bottom  Prepare the crust: In processor bowl, combine
almonds, sugar, vanilla  and almond extracts. Proceed until very fine.
Add the flour and salt;  pulse unit well mixed. Cut butter into 10 to
12 pieces and distribute  over flour mixture. Process until mixture
resembles coarse meal.  Sprinkle in water and pulse until mixture
starts to form a dough.  Turn out onto a sheet of plastic wrap and push
together into a flat  patty. Refrigerate 30 minutes or until firm
enough to roll.  Roll dough, between two pieces of plastic wrap, into a
circle about 11  inches in diameter and 1/8-inch thick. Peel off top
sheet of plastic.  Use bottom sheet to lift pastry and invert it into
tart pan. Line pan  as much as possible using the plastic still
attached to pastry, as an  aid, easing dough into corners without
stretching. Peel plastic from  dough. If dough is too soft and plastic
won't peel, place in freezer  of refrigerator for a few minutes before
peeling. Pinch dough off at  upper rim of pan. Patch the dough as
needed with pinched off bits of  dough. Reinforce sides, strengthen
corners and neaten up rim of  crust, making everything as even as
possible. Chill at least one hour.  Position rack in lower third of
oven; preheat to 400 degrees. Prick  bottom of pastry shell all over
with a fork. Bake 15 to 20 minutes  until golden brown Check after 6 to
8 minutes; if bottom has puffed  up, prick again with a fork or skewer
to deflate. While still hot,  press the bottom of the pan gently just
enough to release the edges  of the crust from the pan. Leave crust in
pan. Cool on a rack. Cool  completely before filling.  Make the
filling: Simmer jelly with sugar 2 to 3 minutes until  thickened. Brush
bottom of cooled pastry shell with just enough hot  jelly to coat
thinly, reserving the rest.  In a small saucepan, bring cream to a
simmer. Place chopped chocolate  and butter, cut into small pieces, in
a medium sized bowl. Pour hot  cream over chocolate. Let stand one
minute. Stir gently without  whisking or beating until chocolate is
completely melted and smooth.  Do not reheat; if chocolate is not
completely melted, set the mixture  aside for a few minutes then stir
again. Pour mixture into tart  shell. Refrigerate until firm. Arrange
berries over chocolate,  starting around the edge and working toward
the center, leaving a  tiny bit of space between each berry so that
some chocolate is  visible. Reheat the red currant jelly and dab each
berry lightly to  give it a little shine--do not overdo--no need to use
up all of the  jelly.  Remove tart rim and place tart on serving dish.
Decorate the edge or  center of the tart with chocolate shavings.
Refrigerate tart until  30-60 minutes before serving. To serve, us a
very fine sieve or tea  strainer to dust powdered sugar over berries
and shavings, like a  very light snowfall.  To make chocolate shavings:
Scrape a sharp knife blade across the  flat side of a bar of
bittersweet chocolate. The shavings will be  very fine and very
fragile; do not touch them with your fingers or  they will melt!
Transfer shavings on the knife blade.  Busted and entered for you by:
Bill Webster  CHEF DU JOUR ALICE MEDRICH SHOW #DJ9153  Converted by
MM_Buster v2.0m.  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

A Message from our Provider:

“Forbidden fruits create many jams”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3980
Calories From Fat: 1495
Total Fat: 177.6g
Cholesterol: 278.4mg
Sodium: 115.2mg
Potassium: 2026.4mg
Carbohydrates: 587.7g
Fiber: 32.9g
Sugar: 161.5g
Protein: 60g


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