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- user reviews (11)
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1
recipe Chocolate Pastry, (recipe below)
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6
ounces semisweet or bittersweet chocolate, chopped (1 cup)
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2
tablespoons butter
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1
large egg, lightly beaten
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1/3
cup granulated sugar
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1
tablespoon raspberry liqueur or raspberry-flavored syrup
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2
teaspoons vanilla
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1
recipe Chocolate Buttercream, (recipe below) (optional)
1. Prepare Chocolate Pastry. Heat oven to 375 degrees F. 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.
2. 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.
3. 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.
4. To store, refrigerate tassies in single layer in airtight container up to 3 days. Makes 24 tarts.
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1 1/4
cups all-purpose flour
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1/3
cup sugar
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1/4
cup natural unsweetened cocoa powder
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dash of salt
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1/2
cup cold butter, cut up
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1
egg yolk
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2
tablespoons cold water
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.
- Calories 138,
- Protein (gm) 2,
- Carbohydrate (gm) 16,
- Fat, total (gm) 7,
- Cholesterol (mg) 30,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 2,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 10,
- Vitamin A (IU) 146,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 52,
- Potassium (mg) 49,
- Calcium (DV %) 10,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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1/4
cup softened butter
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1
cup powdered sugar
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3
tablespoons unsweetened cocoa powder
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2
tablespoons milk
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1
cup powdered sugar
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.
- Calories 138,
- Protein (gm) 2,
- Carbohydrate (gm) 16,
- Fat, total (gm) 7,
- Cholesterol (mg) 30,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 2,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 10,
- Vitamin A (IU) 146,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 52,
- Potassium (mg) 49,
- Calcium (DV %) 10,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
Way too chocolaty. I made the raspberry which does not taste like raspberry because the chocolate overpowers it. The cookie was very cakey and there was way too much raspberry filling for the cookies. I made more cookies and still had raspberry mix left over.
12/27/2011 11:00:11 AM Report AbuseThese are incredibly chocolate-y... I'm good on half a cookie. The filling retains a truffle-like texture after baking, which is very very nice. Giving this only three stars because: 1. The strong chocolate buttercream is a little much; white chocolate would have been better, 2. The filling does not impart any raspberry flavor at all and 3. and lastly, the granulated sugar in the filling remained slightly grainy after baking.
12/7/2010 01:56:19 PM Report AbuseYUM!! I didn't really have any raspberry jelly or liquer, so I actually made the chocolate filling and just added toffee bits to it. SO GOOD! I also added cinnamon and a little vanilla to the chocolate pastry mixture, which is really an amazing touch. I made the frosting but haven't frosted the cookies yet...I'm tempted to leave it off because they are already so good without it!
12/6/2010 10:58:12 PM Report AbuseYum!! I used sugar free-raspberry coffe syrup in mine and it gave them a wonderful raspberry smell and flavor. Next time I'm going to try hazelnut syrup. I also used the wilton non-stick mini cupcake pan and was able to pull them right out of the pan after they had cooled.
12/31/2009 10:54:43 AM Report AbuseBefore I saw the picture of these in the BHG magazine, I'd never even heard of tassies. These were so wonderful and so easy I'm going to try the rest of the tassie recipies on the site.
12/23/2009 03:34:55 PM Report Abuse