Raspberry Curd Tassies Recipes

Steps:

• To set up the bottom of a double boiler, bring an inch of water to a gentle simmer on medium heat in a medium saucepan.
• Place the raspberries in a resealable plastic bag or small bowl and crush them.
• Whisk together the eggs, sugar, salt, and lemon zest in a medium metal or glass bowl. The bowl will be used as the top of the double boiler. Place the bowl on top of the simmering water. Make sure the bottom of the bowl doesn't touch the water. Continue whisking until the sugar has dissolved.
• Add the butter, a cube at a time, making sure that each piece melts before another is added. The mixture will begin to thicken like a custard.
• Finally, add the lemon juice and crushed raspberries and continue whisking until the curd thickens again. This process takes approximately 10 minutes or until a candy thermometer reads 165 degrees F.
• Strain the curd through a sieve. Cover the surface of the curd with a film of plastic wrap to stop a skin from forming. Store any extra curd in sealed sterilized jars. Keep in fridge.

Steps:

• Sieve raspberries through a strainer, pressing with the back of a spoon; reserve 1/2 cup plus 1 tablespoon juice. Discard seeds in sieve. , In a saucepan, combine sugar and cornstarch; add raspberry juice and butter. Cook and stir until thick and bubbly. In a small bowl, beat egg yolks until well blended. Stir in half of the raspberry mixture. Return all to saucepan; bring to a gently boil. Cook and stir 2 minutes. , Place into small jars; place plastic wrap on surface of curd. Cover and chill. Store in the refrigerator.

Steps:

• Melt butter in a saucepan over medium-low heat.
• Add raspberries, egg yolks, sugar, lemon juice, zest, and salt. Cook, stirring constantly, until curd coats the back of a spoon and is slightly thickened, 8 to 10 minutes.
• Strain curd through a fine mesh sieve, mashing the raspberries with the back of a spoon.

Steps:

• Combine raspberries and sugar in a high-powered blender (such as Vitamix®).
• Carefully crack eggs into a small glass bowl, making sure no pieces of shell fall into the bowl. Pour eggs into the blender with the raspberry mixture. Cover and blend on low Variable 1, quickly adjusting to Variable 10. Blend on high speed for 1 minute.
• Melt butter in a small saucepan over medium heat. Pour in raspberry mixture through a sieve. Add lemon juice. Cook and stir until curd thickens enough to coat the back of a spoon, about 5 minutes.

Steps:

• DIRECTIONS:.
• 1. Prepare Chocolate Pastry. Heat oven to 375°F Divide pastry in 24 balls. Evenly press each ball on bottom and sides or 24 ungreased 1 3/4-inch muffin cups, using floured fingers if necessary; set aside.
• 2. For filling, in small saucepan heat and stir chocolate and butter over medium-low heat until melted and smooth. Remove from heat. Stir in egg, sugar, liqueur, and vanilla. Spoon 1 scant tablespoon filling in each pastry shell.
• 3.Bake 12 to 15 minutes or until pastry is firm and filling is puffed. Cool in pans 10 minutes. Run sharp thin-blade knife around tassie edges; carefully remove from pans. Cool on wire rack. Pipe or dollop on a small amount of Chocolate Buttercream.
• 4. To store, refrigerate tassies in single layer in airtight container up to 3 days.
• CHOCOLATE PASTRY:.
• In food processor combine 1 1/4 cups all-purpose flour, 1/2 cup sugar, 1/4 cup natural unsweetened cocoa powder, and dash of salt; pulse to combine. Add 1/2 cup cold butter, cut up. Cover; process until crumbly. In small bowl whisk together 1 egg yolk and 2 tablespoons cold water. Add to processor; pulse until a dough ball forms (add water if dry). If needed, cover and refrigerate until easy to handle.
• CHOCOLATE BUTTERCREAM:.
• In a medium mixing bowl beat 1/4 cup softened butter on medium-high for 30 seconds. Gradually beat in 1 cup powdered sugar and 3 tablespoons unsweetened cocoa powder. Beat in 2 tablespoons milk. Gradually beat in 1 cup powdered sugar until piping consistency.

Steps:

• For candied lemon zest: Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife, and finely julienne using a very sharp knife. Place julienned zest in a small bowl; cover with boiling water. Let stand for 30 minutes; drain.
• Bring 1 cup sugar and the cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium-low, and cook for 10 minutes. Remove from heat, cover, and let stand overnight. Remove zest, and drain on wire rack. Roll in sugar. Dry on wire rack. Store zest in an airtight container for up to 2 weeks.
• Preheat the oven to 350 degrees with rack in upper third. Lightly butter a 24-cup mini-muffin pan; set aside. In a food processor fitted with a steel blade, combine the flour and butter. Pulse until mixture is the consistency of fine crumbs. Add the sugar, egg yolk, vanilla, lemon zest, and salt. Process until evenly incorporated and smooth; do not overprocess.
• Divide the dough into quarters. Divide each quarter into 6 pieces. Shape into balls. Place each ball in a muffin cup; press down in the centers so that the dough fits the cups snugly. Set muffin pan on a baking sheet.
• Bake until lightly browned all over and slightly darker at the edges, 15 to 20 minutes. Transfer baking sheet with muffin pan to a wire rack to cool.
• Make the filling: In an electric mixer fitted with the paddle attachment, beat cream cheese, sugar, egg, lemon zest, lemon juice, and vanilla until completely smooth. Using a 1/4-ounce ice cream scoop, fill the cooled crusts. Bake until filling is set and just beginning to color at the edges, 10 to 12 minutes. Transfer muffin pan to a wire rack. Garnish with candied lemon peel. Let cool completely before serving. The tassies may be stored in an airtight container, refrigerated, for up to 3 days.

Steps:

• Blend together cream cheese and butter. Stir in flour, form into a ball and chill at least one hour.
• Divide into 24 balls, place in ungreased miniature muffin tins and press dough against bottom and up the sides.
• Combine filling ingredients and mix well, divide among tart shells.
• Bake 25-30 minutes or until set.
• Cool them for several minutes and gently remove them from the tins.

Steps:

• blend softened butter and cream cheese.stir in flour.mix to combine.chill.
• divide dough into 24 balls.press into sides and bottom of small miniature muffin tins --
• fill with prepared filling.
• to prepare FILLING:.
• put 1/2 tsp raspberry preserves into each unbaked shell.
• use your fingers to combine sugar and almond paste -- add egg yolks, one at a time, beat well as you ad each yolk -- blend in other ingredients --
• spoon into shells on top of preserves.
• bake at 400* for 15 minutes.
• cool in pans on rack before removing from miniature tins -- .