COOK
IE
REC
IPES
food
CHOCOLATE-RASPBERRY TASSIES
The rich, gooey f illin g in these tarts has a
hit o f raspb erry liqueur. Substitute y o u r
fa vo rite liq u eu r or fla vo re d syrup, or leave
it out altogether.
PREP:
40
MIN. BAKE:
12
MIN. COOL:
10
MIN.
OVEN:
375
°F
i
recipe Chocolate Pastry,
right
6
oz. semisweet or bittersweet
chocolate,chopped (i cup)
2
Tbsp. butter
i
large egg, lightly beaten
'/3
cup granulated sugar
1
Tbsp. raspberry liqueur or
raspberry-flavored syrup
2
tsp. vanilla
1
recipe Chocolate Buttercream,
right
(optional)
1.
Prepare Chocolate Pastry. H eat oven to
3750
F. D iv id e pastry in
24
balls. E ve n ly
press each b all on bottom and sides of
24
ungreased l 3
/
4
-in c h m uffin cups, using
floured fingers if necessary; set aside.
2. Fo r fillin g , in sm all saucepan heat and
stir chocolate and butter over m e d iu m -lo w
heat u n til m elted and sm ooth. Rem ove
from heat. S tir in egg, sugar, liqueur, and
v a n illa . Spoon l scant tablespoon fillin g in
each pastry shell.
3. Bake
12
to
15
m inutes o r u n til pastry is
firm and fillin g is puffed. C o o l in pans
10
m inutes. R u n sharp th in-b la d e knife
around tassie edges; ca re fu lly rem ove from
pans. C o o l on w ire rack. P ip e or dollop on a
sm all am ount o f Chocolate Buttercream .
4 .
To store, refrigerate tassies in single
layer in airtight container up to
3
days.
MAKES
24
TARTS.
CHOCOLATE PASTRY In food processor
com bine
1
V
4
cups
all-purpose flour,
(/3 cup
sugar,
1/
4
cup
natural unsweetened cocoa
powder,
and dash of
salt;
pulse to com bine.
A dd 1/2 cup cold
butter,
cut up. Cover;
process u n til crum bly. In sm all bow l w h isk
together
1
eggyolk
and
2
tablespoons
cold
water.
A d d to processor; pulse u n til a dough
b all form s (add w ater if dry). I f needed,
cover and refrigerate u n til easy to handle.
CHOCOLATE BUTTERCREAM In a m edium
m ix in g bow l beat 1/
4
cup
softened butter
on m ed iu m -h ig h for
30
seconds. G rad u a lly
beat in
1
cup
pow dered su gar
and
3
tablespoons
unsweetened cocoa powder.
Beat in
2
tablespoons
m ilk.
G rad u a lly beat
in
1
cup
pow dered su gar
un til pip ing
consistency.
EACH TASSIE
138
cal,
7
g fat,
30
m gchol,
52
mg
sodium,
16
g carbo, 1 gfiber, 2 g pro.
BETTERHOMESANDGARDENS DECEMBER 2009
2 0 9
G r e a t t a s t e s t r i k e s a g a i n .
F l a t b r e a d M
e l t s .
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A tradition o f being n o n -trad itio n al.
