This crust is more pastry-like, and it deserves rich chocolate filling and a luscious raspberry on top. If you are serving these within two days of making, feel free to load up on the berries or even bury them under the filling.
Pie Dough Adapted from this post
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup cold butter, divided and cut into 16 pieces
1/2 cup cold sour cream, full fat
In a food processor, place the flour, salt, and baking powder and pulse until combined. Next, add 1/2 cup (which is 1 stick or, 8 pieces) of butter and pulse until crumbly. Then add the remaining stick of butter (cut into chunks) and pulse for just a few seconds.
*You want big chunks of butter in the dough so that when you fold it you create layers of butter that puff up really nicely in the oven.
Pour mixture into a bowl and add the sour cream. Stir until the dough starts to form a ball (the dough may appear dry, just keep kneading it together until it forms a ball), then roll the dough out on a lightly floured surface. Fold the bottom up, then the top down, and turn it so the fold is on your left, and roll it again, repeating the folding.
Cover with plastic wrap and place it in the refrigerator for an hour, or overnight.
When the dough is ready, roll it on a clean (floured surface) until it’s thin (without tearing) and cut out circles (I used a 3 7/8 circle cutter).
Place each piece of dough in a standard muffin pan that is sprayed with nonstick spray. Prick the bottom of the uncooked pies with a fork and place a piece of parchment over each one and top with uncooked beans (to weigh the bottom of the crust down) and bake in a 375 degree oven for 15 minutes.
Then take the pie crusts out of the oven and remove the beans and parchment (carefully – they’re hot!). Then brush the pie crusts with egg wash (1 egg yolk + 1 Tablespoon heavy cream whisked together), and return them to the oven for 5-10 minutes, or until they are a nice golden brown.
Carefully remove them from the pan and let them cool on a wire rack. Fill when they are completely cool.
French Silk Cups with Fresh Raspberries Adapted from Cook’s Country Blue Ribbon Desserts
1 cup heavy cream, chilled and whipped into stiff peaks (set aside in the refrigerator)
8 ounces semisweet chocolate, melted and set aside to cool
3 large eggs (process eggs in a commercial blender and strain through sieve, optional)
3/4 cup sugar
1 Tablespoon water
1 Tablespoon Frangelico liqueur
1 teaspoon vanilla
8 Tablespoons cold unsalted butter, cut into large chunks
Place a pot of water on the stove (about 1 inch) to simmer. Once it’s simmering, place a heat-proof bowl on top (to create double boiler) and beat the eggs, sugar, water and Frangelico for about 7-10 minutes with an electric mixer on medium. If you have a reliable instant read thermometer it should register 160 degrees when done.
Mine is not so reliable – so I took it off after 10 minutes.
Remove the bowl from the heat and carefully scrape the egg mixture into a kitchenaid bowl and let your whisk attachment do the remaining work for you – beating on medium until cool for 8 minutes.
Add the melted chocolate and vanilla and beat until incorporated – scraping down the bowl every so often. Add the chunks of butter and continue to beat on medium speed until it’s all incorporated.
Fold in the reserved whipped cream until it’s completely folded in – no white streaks!
Top cooled crusts with filling and top with a raspberry. Refrigerate for up to 3 days.
These are best served at room temperature, but no one complains about eating them straight from the refrigerator. 😉