This weekend I made some delicious mincemeat pastries, courtesy of the Wooden Spoon blog recipe http://woodenspoon.ca/2010/11/minceme... (I made them as full rounds rather than crescents, but same idea)
However, since no one around here actually eats mincemeat much, I was thinking of using the same idea for Christmas cookies but with a chocolate filling - perhaps with orange rind or crushed peppermints for a Christmasy flavor.
But how? Most chocolate fillings would melt in the oven and leak out of the tarts or collapse them, I would guess. This is not, I think, the place for ganache. Nor can I bake the cookies and then fill them later, because the filling needs to be enclosed within the tarts and then baked, for the look I am aiming for.
There is an old Betty Crocker mini fudge tarts recipe (I have my mom's old Betty Crocker Cookies cookbook), but that is a cocoa based filling and I really prefer some actual chocolate in the mix. Should I try making that filling but putting a chocolate chip in the center of each?
Or perhaps I should advance-bake a mushy chocolate cake a la tartelette http://www.tarteletteblog.com/2009/03... and then cut a small round of cooked cake to put in each tart before I bake the tart.
What do you think? Your ideas would be welcome.
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