Black Asti
Source of Recipe
Copykat
List of Ingredients
Black Asti
A Baltimore caterer shared her recipe with the Baltimore Sun Paper perhaps 30 years ago, and these have been a Christmas "must" at my house ever since.
Black Asti
Pastry Shell:
1 3/4 c flour
1/3 c unsweetened baking cocoa
1/4 c sugar
1/2 tsp salt
2 Tbsp chilled Crisco
1 1/4 sticks chilled butter, cut into small pieces
1/3 to 1/2 c ice water (as with pie crust or bread, exact amount varies)
In a large bowl sift dry ingredients. Add cold Crisco and butter and cut in (you can pulse in a processor if you prefer; I don't) until mixture resembles coarse crumbs as for pie crust. Gradually add ice water and stir until you have a pliable dough - neither stiff nor mushy. Knead briefly. Divide into four balls and wrap in plastic. Chill for several hours. (Dough can be frozen.)
When ready to bake, preheat oven to 350. On lightly floured surface roll one portion of dough at a time to 1/8" working quickly.* Cut with 3" round cutter and place each circle into the cup of ungreased mini tart part. Repeat with remaining dough and set aside while making the filling.
*I usually roll quite thin and can get 6 doz. from this recipe; usual would be 4 doz.
Filling:
12 oz semisweet chocolate
2/3 c sugar
1 tsp almond extract (I don't use a full tsp.)
1 tsp vanilla extract
2 Tbsp milk
2 Tbsp butter
2 eggs slightly beaten
coarsely ground nuts for garnish (optional)
Melt the chocolate in a double boiler over simmering water and stir until smooth. Blend in the sugar and then the extracts and milk. Stir briefly. Add butter and stir until melted. The mixture will be slightly grainy - not to worry. Remove from heat and briskly stir in the beaten eggs until blended and mixture is smooth.
Place approximately 1 rounded teaspoon of mixture into each tart and garnish with ground nuts if using. Bake approximately 22-25 minutes. Allow tarts to cool in the pan 10-15 minutes before removing to racks to finishing cooling.
These also freeze well after being baked.
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