| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Beans/legum, Desserts, Jams/jellie |
1 |
Servings |
INGREDIENTS
| 1 |
c |
ALL-PURPOSE FLOUR |
| 1/2 |
c |
SUGAR |
| 1/4 |
c |
COCOA |
| 1/2 |
c |
COLD HARD BUTTER |
| 1 |
pt |
FRESH RASPBERRIES, OR |
| 1 |
|
10 OZ. PKG FROZEN RASPBERRIES, THAWED |
| 2 1/2 |
ts |
UNFLAVORED GELATIN |
| 1 |
sm |
AMOUNT OF BERRY JUICE |
| 4 |
oz |
SEMI-SWEET CHOCOLATE |
| 1/2 |
c |
SOFT BUTTER |
| 1/3 |
c |
SUGAR |
| 1/2 |
c |
EGG SUBSTITUTE |
| 1 |
oz |
SEMI-SWEET CHOCOLATE |
| 2 |
ts |
BUTTER |
INSTRUCTIONS
CRUST
RASPBERRY FILLING
SUGAR, TO TASTE
CHOCOLATE FILLING
DESIGN
CRUST: PREHEAT OVEN TO 350 DEGREES. PUT FLOUR, SUGAR AND COCOA IN FOOD
PROCESSOR AND PROCESS WITH METAL BLADE TO MIX. ADD THE BUTTER, CUT IN
CUBES, INTO THE PROCESSOR AND PROCESS UNTIL CRUMBLY. PAT THE MIXTURE INTO A
10-12-INCH REMOVABLE BOTTOM TART PAN. BAKE FOR 10-12 MINUTES. REMOVE FROM
OVEN AND COOL. RASPBERRY FILLING: PLACE THE UNFLAVORED GELATIN IN SMALL
CUP. ADD SMALL AMOUNT OF BERRY JUICE AND SOFTEN. HEAT UNTIL DISOLVED (IF
YOU USE A MICROWAVE, HEAT ABOUT 1 1/2 TO 2 MINUTES). PUREE THE RASPBERRIES
IN PROCESSOR WITH METAL BLADE. (IF YOU DON'T HAVE A PROCESSOR, YOU CAN MASH
THE BERRIES IN A STRAINER). I PREFER TO HAVE THE FILLING SEED FREE. IF THIS
IS YOUR PREFERENCE, PLACE THE PUREED MIXTURE IN A STRAINER AND PUSH THROUGH
THE PUREE, TOSSING OUT THE SEEDS. ADD A SMALL AMOUNT OF SUGAR TO
UNSWEETENED BERRIES TO TASTE. ADD GELATIN MIXTURE AND PLACE IN FREEZER
UNTIL BEGINS TO THICKEN. SPREAD MIXTURE IN COOLED TART SHELL. CHOCOLATE
FILLING: MELT SEMI-SWEET CHOCOLATE IN DOUBLE BOILER AND COOL (OR MICROWAVE
FOR 3 MINUTES JUST BELOW FULL POWER. STIR FREQUENTLY.) BEAT BUTTER AND
SUGAR TOGETHER UNTIL LIGHT AND FLUFFY. ADD COOLED MELTED CHOCOLATE TO
BUTTER AND SUGAR MIXTURE AND BEAT 10 MINUTES OR UNTIL SUGAR IS DISSOLVED.
ADD EGG PRODUCT SLOWLY, THE AMOUNT OF 1 EGG AT A TIME, BEATING 5 MINUTES
AFTER EACH EGG. SPREAD THIS MIXTURE SMOOTHLY OVER RASPBERRY FILLING. WEB
DESIGN: MELT SEMI-SWEET CHOCOLATE WITH BUTTER IN SMALL SAUCEPAN, STIRRING
CONTINUOUSLY. POUR MIXTURE INTO PASTRY BAG. USING #1 TUBE, START AT CENTER
OF TART AND MAKE A SPIRAL PATTERN, SQUEEZING CONE VERY GENTLY. WHILE
CHOCOLATE IS STILL WET, USING A SHARP KNIFE, DRAW A LINE FROM THE CENTER TO
THE EDGE OF THE TART. REPEAT THIS 15 TIMES, DIVIDING THE TART INTO
SERVINGS. IF YOU DON'T HAVE A PASRTY TUBE, TAKE A WHITE ENVELOPE AND CLIP
OFF ONE CORNER JUST AT THE EDGE. ADD THE CHOCOLATE AND GENTLY SQUEEZE OUT
THE CHOCOLATE. SERVES 14-16. POSTED ON KITMAILBOX BY MChes9294@aol.com
Recipe by: MChes92494@aol.com Posted to MC-Recipe Digest V1 #666 by Leon &
Miriam Posvolsky <posvolsk@centroin.com.br> on Jul 11, 1997
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