Tuesday, July 18, 2006
Chocolate Raspberry Tartlet
I found this recipe at Turkey Feathers earlier this week and made it for company last night. It was very quiet at the dinner table, while everyone ate it and that is always a good sign something is yummy. :0)
Cookie Nut Crust Recipe
1 1/4 cups flour
1/4 teaspoon baking soda
1/2 cup butter, softened (or margarine)
1/2 cup light brown sugar, loosely packed
1/2 cup finely chopped walnuts (pecans, black-walnuts or butternuts)
1/2 teaspoon vanilla
1. In a large bowl, combine the flour and baking soda.
2. Add the butter, brown sugar, walnuts and vanilla.
3. Blend well.
4. Press the mixture, a small amount at a time, into a 9-inch pie plate or tart pan.
5. Prick with a fork. Bake at 350F for 8-10 minutes or until lightly browned.
8 ounces semisweet or bittersweet chocolate, cut into small pieces ( I used semi-sweet chocolate chips)
3/4 cup heavy whipping cream
2 tablespoons butter
1 tablespoons cognac or brandy (optional)
Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur.
Pour into crust and top with berries.