Emprimir
Correo Electrónico
Add a photo
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
- Directions for Pastry:
- 1. Preheat oven to 375 degrees.
- 2. 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.
- 3. 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.
- Directions for Filling:
- 1. 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.
- 2. 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.
- Directions for Chocolate Ganache:
- 1. 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.
- 2. Evenly spread Chocolate Ganache over filling. Top each tassie with a fresh raspberry.
- 3. 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.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 24 servings | |
| Calories 144 | |
| Calories from Fat 74 | 51% |
| Total Fat 8.5g | 11% |
| Saturated Fat 5.16g | 21% |
| Trans Fat 0.02g | |
| Cholesterol 22mg | 7% |
| Sodium 41mg | 2% |
| Potassium 59mg | 2% |
| Total Carbs 16.81g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 7.95g | 5% |
| Protein 2.02g | 3% |
