Raspberry Brownie Tassies

Monday, February 18, 2008

Raspberry Brownie Tassies
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Lost in the Loop
By Liz Carroll
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Raspberry Brownie Tassies

Ingredients
Chocolate Pastry
1 ounce unsweetened chocolate, chopped
2 tablespoons butter
1/3 cup sugar
1/4 cup seedless red raspberry jam
1 egg, beaten
1/3 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
Chocolate Ganache
24 fresh red raspberries
1 ounce white baking chocolate square (with cocoa butter), chopped
1/4 teaspoon shortening

Directions
1. Preheat oven to 375 degrees F. On a lightly floured surface, roll the Chocolate Pastry to 1/8-inch thickness. Using a 2-3/4-inch round cookie cutter, cut into 24 circles. Fit circles into 1-3/4-inch muffin cups, pressing to bottoms and up sides. Bake for 5 minutes.

2. Meanwhile, for filling: In a heavy small saucepan, combine unsweetened chocolate and butter; heat and stir over low heat until melted and smooth. Remove from heat. Stir in sugar, jam, and egg just until combined. Stir in flour, baking powder, and salt. Spoon a scant 1 tablespoon of the filling into each pastry-lined muffin cup.

3. Bake for 12 to 15 minutes or until filling is set. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; cool completely.

4. Evenly spread Chocolate Ganache over filling. Top each tassie with a fresh raspberry.

5. In a small saucepan, combine white chocolate and shortening; heat and stir over low heat until melted. Drizzle over tarts. Let stand until white chocolate is set.

6. Chocolate Pastry: In a medium bowl, stir together 1-1/4 cups all-purpose flour, 1/3 cup sugar, and 1/4 cup unsweetened cocoa powder. Using a pastry blender, cut in 1/2 cup cold butter until mixture is crumbly. In a small bowl, whisk together 1 egg yolk and 2 tablespoons cold water. Gradually stir egg yolk mixture into flour mixture. Gently knead the dough just until a ball forms. If necessary, cover dough with plastic wrap and chill for 30 to 60 minutes or until dough is easy to handle.

7. Chocolate Ganache: In a small saucepan, heat 1/4 cup whipping cream over medium-high heat just until boiling. Remove from heat. Add 3 ounces semisweet chocolate pieces (do not stir). Let stand for 5 minutes. Stir
until smooth. Cool for 15 minutes before using. Makes: 24 tassies