Chocolate Raspberry Tartlets

Decadent, rich and not so good for the waistline...but what the heck....they taste great! Makes 24.

For the pastry
1 1/4 cup flour
1/3 cup unsweetened cocoa powder
1/3 cup sugar
1/2 cup unsalted butter
1 egg yolk
some cold water

Method
Use a food processor and pulse the 1st 3 ingredients
In a seperate bowl, whisk the yolk and 2tbs cold water
Add to the processor and mix till a ball forms. If necessary, add some more water.
Divide into 24 pieces
Heat oven to 375F
Shape the pieces of dough into balls and press into 1 3/4" muffin cups (use non stick muffin trays and do not grease) so the bottom and sides of the cups are covered.
Put aside.

For the filling:
Ingredients:
1 cup semi sweet chocolate (chopped)
2 tbs unsalted butter
1 egg (beaten)
1/3 cup sugar
1 tbs strong raspberry liqueur
2 tsp vanilla sugar.

Method.
In a small saucepan, mealt the chocolate and butter on a medium low heat, stir until smooth
Remove from heat and add the egg, liqueur sugar and vanilla, mixing well.
Spoon about a tablespoon into the pastry shells.
Bake for about 15 mins untill the filling is puffed up.
Leave in pan for about 15 mins then gently remove and place on a wire rack to cool completely.

Butter Cream
Ingredients:
1/4 cup softened unsalted butter
1/2 cup powdered sugar(sifted)
3 tbs unsweetened cocoa powder(sifted)
2 tbs raspberry jam. (dont use seedless jam - the real stuff is better)

Method
Beat well until a tickish consistency. If necessary, add more powdered sugar.
Spread on top of the cooled tarts.

Yum!

Puff Pastry

Puff pastry can be a challenge but this recipe, sent to me from a friend back home in Malta, is always a success. It can be time consuming as the dough has to be worked, then refridgerated, then worked again for a couple of times

There are a few things to keep in mind:

First : everything you use must be cold! The dough must also be kept cold at all times. The best working surface for the dough is a slab of marble since marble tends to stay cool.
Second: Always store the dough covered with a damp cloth in your refrigerator, but before storing it, make sure you remove any loose flour.
Third :Always sprinkle the working surface, the rolling pin, and the dough with flour before you start working the dough.
Fourth: Never turn over the dough while you are working it. Instead, turn it flat on the board (or turn the board itself) clockwise before each rolling and always in the same direction. This is one of the hardest doughs to make and you may have to try it a few times before you get it right!

Ingredients
1 1/2 cups plain flour
6 oz butter, cold, and cut into cubes
6-7 tbs. cold water

Pinch of salt
Method
Sift flour and salt together. Divide the butter into half-inch squares. Drop the butter squares into the flour making sure not to squash them. Mix lightly until all butter cubes are covered with flour (make sure that the cubes remain intact.) Add water and mix lightly with a knife again making sure that the cubes remain intact. If some flour is left loose, add a teaspoon of cold water at a time until all the flour is used. The resulting dough should be very soft.

Sprinkle the dough and the working surface with flour. Work the dough into an elongated shape using your finger tips. Sprinkle some flour on the rolling pin and roll the dough until it is about eight inches long and not more than five inches wide. Now follow the steps below:

1 - Fold the lower third toward the top. Now fold the upper third toward the bottom on top of the first fold. You should end up with a three-layered rectangle. With light pressure from the rolling pin, seal the three edges, making sure the butter is locked in

2 - Remove any extra flour. Loose flour can cause gray streaks and can prevent the puff pastry from rising properly when baked. Now turn the folded dough anti-clockwise so that the right side is at the top. Roll the dough lightly until it is nine inches long and six inches wide.

3 - Repeat steps one and two.

4 - Cover the dough with a damp cloth and store in the refrigerator for twenty minutes.

5 - Repeat steps one through four, four times.

The dough can now be rolled out to the desired thickness

Choux Pastry

Choux pastry/profiteroles/eclairs

I think i have tried about 4 different recipes for this..none worked....so I turned to the best cook i know...MAMA!!!

She got out here recipe book and here it is!

To make about a dozen puffs:

1 cup water

1/2 cup butter (cut in pieces)

1 cup flour

4 eggs (beaten)

1 tsp salt

or

1 tbs sugar and 1/8 tsp salt (for sweet puffs)

Heat oven to 400F

Put water, butter and salt (or sugar and salt) in a pan and over medium heat melt the butter.

Remove from the heat, add the flour and put back on the heat, stirring with a wooden spoon until the mixture forms a ball.

Remove from the heat and add the eggs bit by by bit beating well all the time. The mixture will seem to separate but as you keep on beating it slowly all gets incorporated.

When mixture is smooth the pastry is done!!

I used a piping bag but you can also fill the puffs the old fashioned way using two teaspoons.

Bake for about 20 mins or until golden.

When cool, make a hole in the bottom to let the air out so that the puffs won't get soggy. You can then use the hole to fill them with pate, custard, cream or whatever tickles your fancy!

Little Pies using left overs

These 'pies' can be made using any type of left overs for filling. I used bacon mushrooms and onions, you can use left over chicken, just mix in some herbs and seasoning, ricotta and spinach or even pureed fruit or jam!
The cheesy pastry makes a great combination of flavours. I am just giving the recipe for the pastry as the filling is up to you! I rolled the pastry out medium thin, cut in circles and folded over.

I use a food processor for the pastry, just using the pulse button.

Ingredients
2 2/3 cups flour,
3 oz.finely shredded aged gouda or gruyère cheese,
6 1/2 oz.butter, cut into chunks.
10 ounces cold cream cheese, cut into chunks
3 egg yolks

Pulse flour, shredded cheese and butter until coarse crumbs form (mixture will be lumpy).
Add cream cheese and pulse a few times.

Add egg yolks and pulse until dough begins to hold together.
Place dough onto lightly floured board and knead until it forms a ball, about 10 times.
Use immediately, or refrigerate or freeze (wrapped in an air tight bag) and use when needed.