lana-in-fl
Well-known member
I am trying to toss some recipe books and folders so that I can fit what I have into my bookcases. I came across the first Gourmet Magazine I ever saw (and bought), back when I had started my first job and was living by myself for the first time. Inside was this recipe for Chocolate Ginger Tassies which I made several times long ago, and which are really good. I retyped it exactly as it was printed, for old times' sake. smileys/smile.gif
Chocolate Ginger Tassies (Gourmet November 1979)
In a bowl cream together ¾ stick (6 tablespoons) unsalted butter, softened, and ½ cup confectioners’ sugar until the mixture is light and fluffy, beat in 1 egg yolk and ½ tsp vanilla, and combine the mixture well. Add 1 1/3 cups flour, 1/3 cup at a time, and form the dough into a smooth ball. Transfer the dough, 1 rounded teaspoon at a time, to miniature muffin tins, 1¼ inches across the base, and press it into the bottom and halfway up the sides of each tin. Bale the shells in a preheated moderate oven (350 ° F) for 10 – 15 minutes, or until they are lightly browned. Let the shells cool in the tins for 5 minutes, transfer them carefully from the tins to a rack, and let them cool completely. Spoon ¼ teaspoon ginger preserves or ginger marmalade in the center of each shell.
In the top of a double boiler set over simmering water melt 4 oz German’s sweet baking chocolate with ¼ cup sugar, stir in ¼ cup heavy cream, 2 tablespoons unsalted butter, and ½ teaspoon vanilla, and stir the mixture until the sugar is completely melted and the mixture is very hot. Let the mixture cool to room temperature. (Do not let it cool completely or it will become too firm to spoon into the shells. ) Spoon about 1 teaspoon of the mixture into each shell. Store the pastries, covered, in a cool, dry place, Makes about 30 pastries.
Chocolate Ginger Tassies (Gourmet November 1979)
In a bowl cream together ¾ stick (6 tablespoons) unsalted butter, softened, and ½ cup confectioners’ sugar until the mixture is light and fluffy, beat in 1 egg yolk and ½ tsp vanilla, and combine the mixture well. Add 1 1/3 cups flour, 1/3 cup at a time, and form the dough into a smooth ball. Transfer the dough, 1 rounded teaspoon at a time, to miniature muffin tins, 1¼ inches across the base, and press it into the bottom and halfway up the sides of each tin. Bale the shells in a preheated moderate oven (350 ° F) for 10 – 15 minutes, or until they are lightly browned. Let the shells cool in the tins for 5 minutes, transfer them carefully from the tins to a rack, and let them cool completely. Spoon ¼ teaspoon ginger preserves or ginger marmalade in the center of each shell.
In the top of a double boiler set over simmering water melt 4 oz German’s sweet baking chocolate with ¼ cup sugar, stir in ¼ cup heavy cream, 2 tablespoons unsalted butter, and ½ teaspoon vanilla, and stir the mixture until the sugar is completely melted and the mixture is very hot. Let the mixture cool to room temperature. (Do not let it cool completely or it will become too firm to spoon into the shells. ) Spoon about 1 teaspoon of the mixture into each shell. Store the pastries, covered, in a cool, dry place, Makes about 30 pastries.