Almond Raspberry Tassies Food

HOLIDAY ALMOND TASSIES

Steps:

• In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Shape into 48 balls. With floured fingers, press onto the bottom and up the sides of greased miniature muffin cups., For filling, in a large bowl, combine the almond paste, sugar, eggs, orange juice, cream and flour. Fill prepared cups three-fourths full. Sprinkle with almonds. , Bake at 400° until lightly browned, 12-13 minutes. Cool for 10 minutes before carefully removing from pans to wire racks to cool completely.

RASPBERRY TASSIES RECIPE

Steps:

• Beat butter, cream cheese, flour, and almond extract together until well-combined.
• Cover dough, and chill until firm.*
• Preheat oven to 400 F. Grease and flour a 24-cup mini muffin tin.
• Divide chilled dough between the mini muffin cups, pressing dough into the bottom and up the sides.
• Divide fruit filling between cookie cups.
• Bake for about 10-15 minutes, or until tassies are light golden brown.
• Let cool in pan before removing.

ALMOND RASPBERRY TASSIES (FILLING)

Steps:

• Preheat oven to 350F.
• Beat egg, sugar, and almond paste together.
• Divide raspberry preserves among pastry-lined mini muffin cups (about 1/2 teaspoon each).
• Spoon 1 level teaspoon of the almond mixture over the preserves.
• Sprinkle with chopped sliced almonds.
• Bake for 20-25 minutes.

ALMOND RASPBERRY TASSIES

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 -- .

CHOCOLATE ALMOND TASSIES

Steps:

• For dough:
• Beat butter, cream cheese, sugar, and salt in large bowl until blended. Stir in flour (dough will be soft and sticky). Scrape dough onto sheet of plastic wrap. Using plastic as aid, shape dough into disk. Cover and chill until firm, at least 2 hours.
• Roll dough into twenty-four 1-inch balls; place 1 dough ball in each of 24 mini (2 x3/4-inch) muffin cups. Chill 15 to 20 minutes. Using floured fingertips, press dough over bottom and up sides of each muffin cup, forming shell. Chill until ready to use, up to 1 day.
• For filling:
• Preheat oven to 350°F. Whisk first 5 ingredients in medium bowl until blended. Stir in almonds and chocolate morsels. Spoon filling into shells.
• Bake tassies until crusts are golden brown and filling is set, 23 to 25 minutes. Let stand 5 minutes. Using small sharp knife, cut around each cookie to loosen, then turn out onto rack and cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight in refrigerator.

RASPBERRY TART WITH ALMOND PASTRY

Steps:

• Make the pastry by tipping all the ingredients, except the yolk, into a food processor and pulsing to the texture of breadcrumbs. Add the yolk, then pulse until it all comes together to form a soft pastry. The pastry will be too soft to roll out, so press it evenly into a loose-based 25cm tart tin until the pastry comes up above the edges of the tin. Rest in the freezer for at least 20 mins.
• Heat oven to 190C/fan 170C/gas 5. Line the tart case with baking parchment and baking beans, then place on a baking sheet and bake for 20 mins until the edges are starting to brown. Remove the beans and paper, then continue to cook for 10 mins until biscuity. Leave to cool, trim the edges with a knife, then carefully remove from the tart tin.
• To make the filling, whisk the crème fraîche with the sugar, vanilla, lemon juice and zest until thick. Spread over the bottom of the tart case, then meticulously place the raspberries on top in concentric circles. Meanwhile, heat up jam in the microwave or in a pan with 2tbsp water until bubbling. Push the glaze through a sieve into a bowl, then paint it over the raspberries with a pasty brush. Bring the whole tart to the table and serve in slices.

CHOCOLATE RASPBERRY TASSIES

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.

ALMOND TASSIES

Steps:

• Preheat oven to 350F.
• Combine sugar, egg, butter, extracts and salt.
• Mix in sliced almonds.
• Place 1 whole almond in each unbaked pastry shell, then spoon almond mixture on top, 3/4 full.
• Bake for 20-25 minutes, until golden.