Recipe - Chocolate Raspberry Bites

CHOCOLATE FILLING
8 ounce Finequality bittersweet
chocolate (not unsweetened)
2 cup Heavy cream
One half Recipe (24) sweet tartlet
shells, removed from baking
cups
1 cup Pickedover small
raspberries

CHOCOLATE GLAZE
9 ounce Finequality bittersweet
chocolate (not unsweetened)
7 tablespoon Unsalted butter
1 tablespoon Light corn syrup

SWEET TARTLET SHELLS
2 One fourth Sticks (1 Cup plus 2
Tablespoons) cold unsalted
butter
3 cup Allpurpose flour
Three fourths cup Confectioners' sugar
One half teaspoon Salt
3 lg Egg yolks
3 tablespoon Ice water
1 teaspoon Vanilla

Make Filling: Chop chocolate and in a heavy saucepan bring cream just to a
boil. Reduce heat to low and add chocolate, stirring until mixture is
smooth. Transfer filling to a bowl and cool slightly. Chill filling its
surface covered with plastic wrap, at least 4 hours, or until completely
cold, and up to 3 days.

Put tartlet shells on a tray. With an electric mixer beat filling 30
seconds, or until pale and thickened (do not overbeat or it will become
grainy). Transfer filling to a pastry bag fitted with 1/2inch plain tip
and pipe a small dollop into each shell. Press 2 or 3 raspberries into
filling in each shell and pipe more filling 2 inches high into ech shell,
making sure the filling touches insides of shells all the way around (to
firmly anchor it). Chill tartlets until filling is firm, about 1 hour.

To Make Glaze: Chop chocolate and cut butter into pieces. In a double
boiler or a metal bowl set over a saucepan of barely simmering water
combine all glaze ingredients, stirring until mixture is smooth. Transfer
glaze to a small saucepan and cool to barely warm. Glaze may be made 1 week
ahead and chilled, covered. Reheat glaze over low heat to barely warm
before proceeding.

Holding saucepan at an angle and working quickly, dip top of 1 tartlet into
glaze until filling is submerged almost to shell, holding tartlet over
glaze a few seconds to let excess glaze drip back into pan. Repeat
procedure with remaining tartlets. Chill tartlets until glaze is set, about
15 minutes. Tartlets may be made 1 day ahead and chilled in airtight
containters. Keep tartlets chilled until ready to serve. Meks 24 tartlets.

Sweet Tartlet Shells: For this recipe you will need two minimuffin pans,
each containing twelve 1 Three fourths by 1inch cups.

Cut butter into bits. In a bowl with a pastry blender or in a food
processor blend or pulse flour, confectioners' sugar, and salt until
combined well and add butter, blending or pulsing until mixture resembles
coarse meal. In a small bowl whisk together yolks, ice water, and vanilla
until combined well and add to flour mixture, tossing with a fork or
pulsing until incorporated. Form dough into a ball and divide into 2
pieces. Form each piece into a ball and flatten to form disks. Chill disks,
wrapped separtely in plastic wrap, at least 1 hour and up to 1 week.

Preheat oven to 400 F.

Form 1 dough disk into twentyfour 1inch balls, keeping remaining disk
wrapped and chilled. Press dough balls into bottoms and up sides of
twentyfour 1/8cup minimuffin cups (about 1 Three fourths inches across top and 1
inch deep). Trim any overhang with a knife and prick bottoms of shells with
a wooden pick. Chill shells 15 minutes, or until firm. Bake shells in
middle of oven 12 minutes, or until golden, and cool in cups on racks.
Gently loosen shells with a knife and remove from cups, reserving shells
for chocolate raspberry bites (recipe below).

Make more shells (for lemon meringue bites; recipe above) in same manner
but after loosening shells do not remove them from cupss. Tartlet shells
may be made 2 days ahead and kept in an airtight container at room
temperature. Makes 48 tartlet shells.
Posted to TNT Prodigy's Recipe Exchange Newsletter by Syber12@aol.com on
Oct 26, 1997