posted by Andy 12-04-102 9:29 AM
Chocolate Ginger Tassies
from Canadian Living, Dec. 1995
1/3 cup butter, softened
1/4 cup icing sugar, sifted
1 egg yolk
1/2 tsp vanilla
1 cup flour
1 Tbs cornstarch
pinch of salt
1/4 cup finely chopped drained preserved ginger
1/2 cup granulated sugar
2 Tbs butter
4 oz semi-sweet chocolate, chopped
In large bowl, beat butter with icing sugar until light and fluffy. Beat in egg yolk and vanilla. Stir together flour, cornstarch and salt; gradually stir into butter mixture to form smooth dough. Place rounded teaspoonfuls into each of thirty six 1-1/4" mini-tart tins; evenly press over bottom and up sides and make indentations in the centre. Bake in 325° oven for about 18 minutes or until golden. Let cool in pan for 5 minutes; transfer to racks to cool completely.
Filling: Divide ginger evenly among shells. In small saucepan, bring sugar, cream and butter to boil, stirring. Remove from heaat. Stir in chocolate until melted. Let cool just to room temperature. Spoon about 1 tsp into each shell. Let cool until set. (Tartlets can be stored in airtight container for up to 2 weeks or frozen for up to 2 months.) Makes 36 tartlets. Per tartlet: about 80 calories, 1 g protein, 4 g fat, 10 g carbohydrate.
Andy's notes: My mini-tart tins are 1-3/4" across the top (1-1/4" across the bottom) so I make this recipe into 24 tassies; when doubled, I make 60. More ginger may be needed than is called for. I use a bittersweet chocolate for the filling. I put the filling, while still warm, into a pastry bag (or plastic bag) and pipe it over top of the ginger in an appealing decorative swirl. The shells cook in 12 or 13 minutes in a covection oven at 325°.
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