Post by zanadu on Feb 8, 2009 18:01:31 GMT -5
Ingredients
1/2 pkg. Puff Pastry Sheets (1 sheet)
3 tbsp. sugar
1 cup heavy cream
1/2 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1 tbsp. almond-flavored liqueur
1 cup fresh raspberry
Directions
THAW pastry sheet at room temperature 40 min. Preheat oven to 400°F.
Make a pattern by cutting a piece of paper into a heart 7" long by 7
1/2" wide.
UNFOLD pastry on lightly floured surface. Roll into 14"x10" rectangle.
Use pattern to cut out 2 hearts in pastry sheet. Cut remaining pastry
into small hearts, using small cookie cutter. Place pastry hearts on
baking sheet. Sprinkle with 2 tbsp. sugar.
BAKE 15 min. or until golden. Remove from baking sheet and cool on wire
rack.
BEAT cream, confectioners' sugar, cocoa and liqueur in bowl until soft
peaks form. Spread chocolate mixture on 1 large pastry heart to within
1/2" of edge.
ARRANGE 1/3 cup raspberries on chocolate mixture. Top with remaining
large pastry heart, sugar-side up. Place tart on serving plate. Place
remaining raspberries and remaining sugar in blender jar. Cover and
blend until smooth. Spoon sauce around edge of tart and garnish with
small pastry hearts. Serves 2 to 4.
TIP: For decorative touch: Before baking pastry, "cross-hatch" 1 large
heart, forming 1/2" diamonds with tip of small sharp knife.
The small hearts can also be "cross-hatched."
1/2 pkg. Puff Pastry Sheets (1 sheet)
3 tbsp. sugar
1 cup heavy cream
1/2 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1 tbsp. almond-flavored liqueur
1 cup fresh raspberry
Directions
THAW pastry sheet at room temperature 40 min. Preheat oven to 400°F.
Make a pattern by cutting a piece of paper into a heart 7" long by 7
1/2" wide.
UNFOLD pastry on lightly floured surface. Roll into 14"x10" rectangle.
Use pattern to cut out 2 hearts in pastry sheet. Cut remaining pastry
into small hearts, using small cookie cutter. Place pastry hearts on
baking sheet. Sprinkle with 2 tbsp. sugar.
BAKE 15 min. or until golden. Remove from baking sheet and cool on wire
rack.
BEAT cream, confectioners' sugar, cocoa and liqueur in bowl until soft
peaks form. Spread chocolate mixture on 1 large pastry heart to within
1/2" of edge.
ARRANGE 1/3 cup raspberries on chocolate mixture. Top with remaining
large pastry heart, sugar-side up. Place tart on serving plate. Place
remaining raspberries and remaining sugar in blender jar. Cover and
blend until smooth. Spoon sauce around edge of tart and garnish with
small pastry hearts. Serves 2 to 4.
TIP: For decorative touch: Before baking pastry, "cross-hatch" 1 large
heart, forming 1/2" diamonds with tip of small sharp knife.
The small hearts can also be "cross-hatched."