Raspberry Cream Tartelettes

* Exported from MasterCook *

Raspberry Cream Tartelettes

Recipe By : Cooking Live Show #8884
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
cookie dough:
1 stick unsalted butter -- at room temperature
1/4 cup sugar
1 teaspoon vanilla extract
1 egg yolk
1 1/4 cup cake flour
raspberry filling:
1 basket of raspberries
1/4 cup raspberry jam
2 teaspoons kirsh or framboise
garnish:
1 cup cream
2 tablespoons sugar
1 basket raspberries

For the dough: Beat butter and sugar with the paddle on medium speed
until very soft and light. Beat in the vanilla and the yolk and
continue beating until smooth and shiny, about 3 more minutes. Stop
the mixer, sift the cake flour and add to the butter mixture. Pulse
the mixer on and off to incorporate the flour. Scrape the dough onto a
piece of plastic, wrap and chill it until firm.

Roll the chilled cookie dough 1/8-inch thick on a floured surface.
With a floured fluted cutter, cut the dough into 24 disks. Line 24
tartelette pans (2 1/2 inches with straight edges) with the disk of
dough. Fill the tartelettes with dried beans and bake at 325 degrees
about 20 to 25 minutes, until pale golden. Remove beans and
immediately invert the tartelette and allow to cool. Remove from pans
and arrange on a clean, paper covered pan.

For the filling: Whisk jam and Framboise in a small bowl, fold in the
berries. Spoon the filling into each tartelette shell. Whip the cream
with the sugar until it holds its shape. Pipe a rosette of the whipped
cream onto each tartelette, using a pastry bag fitted with a 1/2-inch
star tip. Place a raspberry or two on each rosette.




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