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Receta Decadent Raspberry Brownie Tassies
by Joann Mathias

Decadent Raspberry Brownie Tassies
Calificación: 4/5
Avg. 4/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 24

Ingredientes

  • Ingredients for Chocolate Pastry:
  • 1-1/4 cups flour
  • 1/3 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup cold unsalted butter
  • 1 egg yolk
  • 2 tablespoons cold water
  • Ingredients for Filling:
  • 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
  • 1/7 teaspoon salt
  • Ingredients for Ganache:
  • 1/4 cup whipping cream
  • 3 ounces semisweet chocolate pieces
  • Ingredients for White Chocolate Garnish:
  • 1 ounce white baking chocolate square, chopped
  • 1/4 teaspoon shortening

Direcciones

  1. Directions for Pastry:
  2. Preheat oven to 375 degrees.
  3. 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.
  4. 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 ungreased unlined 1-3/4-inch muffin cups, pressing pastry against bottoms and up sides. Bake for 5 minutes.
  5. Directions for Filling:
  6. 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.
  7. 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.
  8. Directions for Chocolate Ganache:
  9. 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.
  10. Evenly spread Chocolate Ganache over filling. Top each tassie with a fresh raspberry.
  11. In a small saucepan, combine white chocolate and shortening; heat and stir over low heat until melted. Drizzle over tassies. Let stand until white chocolate is set. Makes 24 tassies.