Valentine Brownie Tarts with Raspberry Coulis
Tarts
1 cup plus 1 tablespoon all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
½ cup unsalted butter, cut into cubes
4 ounces unsweetened chocolate, chopped
1½ cups sugar
3 large eggs, at room temperature
½ teaspoon instant coffee crystals
2 teaspoons vanilla extract
Raspberry coulis
1 bag (12 ounces) frozen raspberries, thawed at room temperature
¼ cup sugar
¼ cup fresh orange juice (from 1 large orange)
Toasted almonds, fresh raspberries, whipped cream, powdered sugar, candy hearts,
For the tarts: Heat oven to 325 degrees. Spray or lightly grease six mini pie pans or individual tart shells.
In small bowl, whisk flour, salt and baking powder. Set aside.
In large, 4-cup heatproof bowl or measuring cup, melt butter and chocolate in microwave at 50 percent power for 20 second intervals until almost smooth. Remove and stir until chocolate is completely melted. Set aside to cool.
In large mixing bowl, combine sugar, eggs, coffee crystals and vanilla extract. Beat for 30 second on low speed. Scrape bowl, increase to high speed and beat 4 to 5 minutes until coffee is dissolved and mixture appears golden, light and smooth. Add cooled chocolate and mix on low speed for 30 seconds. Gently stir in flour mixture, scraping bowl well. Set aside to rest 2 minutes.
Portion ½ cup batter into each tart shell and bake 11 to 12 minutes, just until top appears shiny and center is set. Cool completely in pans before unmolding.
For the coulis: Pour thawed raspberries into blender or food processor. In 2-cup heatproof bowl or measuring cup, heat sugar and orange juice in microwave just until hot. Stir to combine. Pour on top of raspberries and purée until very smooth.
Strain purée through sieve over bowl. Adjust sugar to taste, but do not over sweeten coulis.
To serve: Place brownie tart off center on plate. Spoon coulis around sides in decorative swirls. Garnish with toasted almonds, additional raspberries, or candies as desired.
Serves six.
Baker's hint: For adults, consider replacing 2 tablespoons orange juice with 2 tablespoons orange liqueur. Sweeten to taste.
Nutritional values per tart with ⅓ cup coulis: 557 calories, 25 g fat (15 g saturated), 84 carbohydrates, 5 g fiber, 7 g protein, 126 mg cholesterol, 223 mg sodium.