Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenCookies - Tartlets - Chocolate Ginger Tassies
Famous Authors (View All Authors)
Cookies - Tartlets -  Chocolate Ginger Tassies Post by :HarveyGardner Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1424

Click below to download : Cookies - Tartlets - Chocolate Ginger Tassies (Format : PDF)

Cookies - Tartlets - Chocolate Ginger Tassies

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°.
If you like this book please share to your friends :

Cookies - Tartlets -  Chocolate Nut Tarts Cookies - Tartlets - Chocolate Nut Tarts

Cookies - Tartlets -  Chocolate Nut Tarts
Yield: 48 Servings 1 (15 oz) pkg Fudge brownie mix 2 - 1/2 C Walnuts 1 Tb butter, melted 2 Tbs dark corn syrup Preheat oven to 350. Prepare brownie mix according to package directions and set aside. Chop nuts finely with food chopper. Combine nuts, butter and corn syrup. Generously spray mini-muffin pan with cooking spray. Scoop small amount of mixture into the bottom of muffin wells and press with mini-tart shaper to form a shallow crust (flour tart shaper after each use). Place brownie mixture on top of nuts. Bake 13 - 16 minutes. Cool for 15 minutes

Cookies - Tartlets -  Caramel Cream Tassies Cookies - Tartlets - Caramel Cream Tassies

Cookies - Tartlets -  Caramel Cream Tassies
Dough: 6 ounces Cream Cheese softened 1 cup margarine softened (I will use butter) 2 cups flour Filling: 1 bag light or dark caramels (32 ounces) 1/2 cup evaporated milk Frosting: 1/2 cup sugar 1/2 cup Crisco shortening 2/3 cup evaporated milk 1 teaspoon vanilla 1/2 cup walnuts finely chopped For dough, combine cream cheese, margarine or butter and flour. Form into a ball of dough. Pinch off 48 equal pieces of dough. Press each piece into mini muffin tins, pressing dough up to rim of cup. You will need 4 pans, each pan has 12 mini cups. Preheat oven to