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Chocolate-Raspberry Tassies

Chocolate-Raspberry TassiesThe sweet, gooey filling in these tarts has a hint of raspberry liqueur and pairs perfectly with the crisp pastry outside.

Recipe Ingredients:

Chocolate Pastry:
1 1/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 cup unsweetened cocoa powder
Dash of salt
1/2 cup cold butter, cut up
1 large egg yolk
2 tablespoons cold water

Filling:
6 ounces semisweet or bittersweet chocolate, chopped (1 cup)
2 tablespoons butter
1 large egg, lightly beaten
1/3 cup granulated sugar
1 tablespoon raspberry liqueur or raspberry-flavored syrup
2 teaspoons vanilla extract

Chocolate Buttercream:
1/4 cup softened butter
1 cup powdered sugar
3 tablespoons unsweetened cocoa powder
2 tablespoons milk
1 cup powdered sugar

Cooking Directions:

  1. Prepare Chocolate Pastry: In food processor, combine flour, sugar, cocoa powder, and salt; pulse to combine. Add butter. Cover; process until crumbly. In small bowl, whisk together egg yolk and cold water. Add to processor; pulse until a dough ball forms (add water if dry). If needed, cover and refrigerate until easy to handle.
  2. Preheat oven to 375°F (190°C).
  3. Divide pastry in 24 balls. Evenly press each ball on bottom and sides of 24 ungreased 1-3/4-inch muffin cups, using floured fingers if necessary; set aside.
  4. For Filling: In small saucepan heat and stir chocolate and butter over medium-low heat until melted and smooth. Remove from heat. Stir in egg, sugar, liqueur, and vanilla. Spoon 1 scant tablespoon filling in each pastry shell.
  5. Bake 12 to 15 minutes or until pastry is firm and filling is puffed. Cool in pans 10 minutes. Run sharp thin-blade knife around tassie edges; carefully remove from pans. Cool on wire rack. Pipe or dollop on a small amount of Chocolate Buttercream.
  6. For Chocolate Buttercream: In a medium mixing bowl beat butter on medium-high for 30 seconds. Gradually beat in 1 cup powdered sugar and cocoa powder. Beat in milk. Gradually beat in 1 cup powdered sugar until piping consistency.

Makes 24 tarts.

To Store: Refrigerate tassies in single layer in airtight container up to 3 days.

Nutritional Information Per Serving (1/24 of recipe): 138 kcal cal., 7 g fat (5 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 30 mg chol., 52 mg sodium, 16 g carb., 1 g fiber, 10 g sugar, 2 g protein.

Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © Meredith Corporation. All Rights Reserved.