*  Exported from  MasterCook  *
                        Raspberry Cream Tartelettes
 Recipe By     : Cooking Live Show #8884
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         cookie dough:
    1      stick         unsalted butter -- at room temperature
      1/4  cup           sugar
    1      teaspoon      vanilla extract
    1                    egg yolk
    1 1/4  cup           cake flour
                         raspberry filling:
    1                    basket of raspberries
      1/4  cup           raspberry jam
    2      teaspoons     kirsh or framboise
    1      cup           cream
    2      tablespoons   sugar
    1                    basket raspberries
 For the dough: Beat butter and sugar with the paddle on medium speed
 until very soft and light. Beat in the vanilla and the yolk and
 continue beating until smooth and shiny, about 3 more minutes. Stop
 the mixer, sift the cake flour and add to the butter mixture. Pulse
 the mixer on and off to incorporate the flour. Scrape the dough onto a
 piece of plastic, wrap and chill it until firm.
 Roll the chilled cookie dough 1/8-inch thick on a floured surface.
 With a floured fluted cutter, cut the dough into 24 disks. Line 24
 tartelette pans (2 1/2 inches with straight edges) with the disk of
 dough. Fill the tartelettes with dried beans and bake at 325 degrees
 about 20 to 25 minutes, until pale golden. Remove beans and
 immediately invert the tartelette and allow to cool. Remove from pans
 and arrange on a clean, paper covered pan.
 For the filling: Whisk jam and Framboise in a small bowl, fold in the
 berries. Spoon the filling into each tartelette shell. Whip the cream
 with the sugar until it holds its shape. Pipe a rosette of the whipped
 cream onto each tartelette, using a pastry bag fitted with a 1/2-inch
 star tip. Place a raspberry or two on each rosette.
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