Peter | Sent: 2/2/2008 8:59 PM | Chocolate Hazelnut Tassies These tiny tarts feature pastry and rich chocolate filling -- more candy than cookie! | | Ingredients | | �?nbsp; | ½ cup butter, softened | | | �?nbsp; | 4 oz cream cheese, softened | | | �?nbsp; | 1 ¼ cups all-purpose flour | | | �?nbsp; | ½ cup finely chopped hazelnuts | | | | | | | �?nbsp; | GANACHE FILLING: | | | �?nbsp; | 4 oz semisweet or bittersweet chocolate, chopped | | | �?nbsp; | ½ cup whipping cream | | | �?nbsp; | 2 tsp hazelnut liqueur (optional) | | | �?nbsp; | 12 whole hazelnuts (approx) | | | | | | Preparation | | �?Grease 24 mini-muffin cups; set aside. �?In large bowl, beat butter with cheese; stir in flour and hazelnuts until combined. Place 1 tbsp (15 mL) into each prepared cup; press evenly over bottom and up side. Freeze until solid, about 1 hour. (Make-ahead: Wrap in heavy-duty foil and freeze for up to 2 weeks.) �?Bake in centre of 325°F (160°C) oven until golden, about 30 minutes. Let cool in pan on rack. �?GANACHE FILLING: Meanwhile, place chocolate in bowl. In small saucepan, bring cream, and liqueur (if using) to boil; pour over chocolate and whisk until smooth. Pour into shells. �?Cut each hazelnut in half; place in centre of each tart. Let stand until ganache is firm, about 30 minutes. (Make-ahead: Refrigerate in single layer in airtight container for up to 5 days.)
| | |