(for the crust)
1 cup all-purpose flour
1/3 cup powdered sugar
1/8 t salt
1/2 cup unsalted butter, chilled, cut up
1 egg yolk
1 t vanilla extract
(for the mousse)
6 oz. container, plus 1 cup fresh raspberries
5 oz. semisweet chocolate, coarsely chopped
1/3 cup heavy whipping cream
[how to make]
(for the crust)
*Prosess flour, powdered sugar and salt in food processor until combined.
*Add butter; pulse until mixture resembles coarse cornmeal.
*Add egg yolk and vailla; pulse briefly until mixture is moist and crumbly.
*Shape into flat round; cover and freeze 15 minutes.
*Break dough into 18 pieces; roll each into walnut-size ball.
*Press into mini mufflin sups, pressing dough to top of cup.
*With fork, poke bottom crust three times and sides of crust several times.
*Freeze 15 minutes, or refrigerate 30 minutes or overnight.
*Heat oven to 350 degrees.
*Bake 15 to 20 minutes or until golden brown around edges.
*Cool completely in pan on wire rack; remove from pan.
(for the mousse)
*Puree 6 oz. of the raspberries (about 1 1/2 cups) in food processor until smooth.
*Strain through sieve to remove seeds.
*Place 1/3 cup of the puree in medium heatproof bowl (reserve any remaining puree for another use); add chocolate.
*Place bowl over saucepan of barely simmering water; heat until chocolate is melted and smooth, stirring occasionally.
*Remove bowl from saucepan; cool 15 minutes or until room temperature.
*Beat cream in medium bowl at medium-high speed until soft peaks form.
*Whisk large spoonful of cream into chocolate mixture to lighten; fold in remaining cream.
*Immediately spoon into pastry bag fitted with large star; pipe into cooled pastry cups, mounding mousse.
*Garnish each tart with a fresh raspberry.
*Store in refrigerator.
-makes 18-
Note: I found this recipe in "Cooking Club" magazine.
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