Call: 1-626-768-2888 
Raspberry Dark Chocolate, 4 of 21 OZ, JUST DESSERTS
Customer Reviews:
Manufacturer:
Stock #:
groc-013609018390
UPC
013609018390
Manufacturer Part #:
75304
Availability:
In Stock - Usually Ships Within 24 - 48 Hours
We Ship To:
Shipping Rates
Ground Shipping
UPS GroundCalculated at Check Out
235g (8 oz/scant 2 cups) plain (all-purpose) flour, plus extra for dusting 50g (2 oz/1/4 cup) caster (superfine) sugar 150g (5 oz) unsalted butter, chilled and cubed 1 large egg, at room temperature For the dark chocolate and raspberry filling:
150 g (5 oz) good-quality dark chocolate, (50–60% cocoa solids) 100 g (3. oz) unsalted butter, plus extra for greasing 1 large whole egg and 1 large egg yolk 30 g (1 oz/1?6 cup) caster (superfine) sugar 12 tablespoons homemade or good-quality raspberry jam Cocoa powder/icing (confectioners’) sugar, for dusting 8 fresh raspberries, to decorate Equipment:
12-hole muffin tin Baking beans Method:
To make the pastry, place the flour and sugar in a food processor and pulse briefly to mix. Add the butter bit by bit and pulse until the mixture resembles breadcrumbs. Add the egg and pulse until the pastry starts to come together. Turn the dough out onto a lightly floured surface and knead briefly. Shape it into a ball, wrap in cling film, then chill for 30 minutes.
Preheat the oven to 180°c (350°f/Gas 4) and grease the muffin tin.
Roll out the pastry on a lightly floured surface until it is about 5 mm (¼ in) thick. Cut out 8 circles with a 9cm (3 1/2?) round cookie cutter, and gently press the pastry circles into the greased muffin tin. Line each tart case with greaseproof (wax) paper, fill with baking beans and ‘blind’ bake for 15–20 minutes until the pastry is golden brown.
Remove the tin from the oven, take out the greaseproof paper and baking beans, and set aside to cool. Turn the oven temperature down to 170°c (335°f/Gas 3).Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water (making sure that the bottom of the bowl does not touch the water). Stir occasionally until the butter and chocolate have melted. Remove the bowl from the pan and set aside to cool slightly. Using an electric hand mixer, whisk the egg, egg yolk and sugar in a large bowl until glossy, then fold the whisked egg mixture into the melted chocolate and butter mixture. Put a tablespoon of jam into each baked tart case. Pour the chocolate mixture into the cases, right up to the top and bake in the oven for 5 minutes. Remove from the oven and leave to cool, decorating with fresh raspberries before the chocolate has fully set, then dust with either cocoa or icing sugar.For the rest of the mouth-watering cakes and biscuits from the very talented trio behind Three Sisters Bake, turn to page 37 of The Simple Things issue 22.
Specification Shipping Weight: 1.9 pounds Shipping: This item can only be shipped to the 48 contiguous states. We regret it cannot be shipped to APO/FPO, Hawaii, Alaska, or Puerto Rico. ASIN: B006WIQO9A UPC: 068437383509 Item model number: 137547
LAKEWOOD Tart Cherry, Concentrate, 12.5 OZ, From LAKEWOOD
Help
Your Order
About Us
Safe & Secure
Shopping
*Disclaimer: Statements made, or products sold through this website, have not been evaluated by the United States Food and Drug Administration. They are not intended to diagnose, treat, cure or prevent any disease. The information provided on this site is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional.*
Products image are NOT always exactly as shown on the photographs. We try to be as accurate as possible with photos. Please check the Title carefully before ordering.
All models are 18 yrs or older.
Copyright © 2008-2023 VitaDigest.com. All Rights Reserved.