Ingredients

• 1  recipe  Chocolate Pastry, (recipe below)
• 6  oz.  semisweet or bittersweet chocolate, chopped (1 cup)
• 2  Tbsp.  butter
• 1  large  egg, lightly beaten
• 1/3  cup  granulated sugar
• 1  Tbsp.  raspberry liqueur or raspberry-flavored syrup
• 2  tsp.  vanilla
• 1  recipe  Chocolate Buttercream, (recipe below) (optional)

Directions

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.

Chocolate Pastry: In food processor combine 1-1/4 cups all-purpose flour, 1/3 cup sugar, 1/4 cup natural unsweetened cocoa powder, and dash of salt; pulse to combine. Add 1/2 cup cold butter, cut up. Cover; process until crumbly. In small bowl whisk together 1 egg yolk and 2 tablespoons cold water. Add to processor; pulse until a dough ball forms (add water if dry). If needed, cover and refrigerate until easy to handle.

Chocolate Buttercream: In a medium mixing bowl beat 1/4 cup softened butter on medium-high for 30 seconds. Gradually beat in 1 cup powdered sugar and 3 tablespoons unsweetened cocoa powder. Beat in 2 tablespoons milk. Gradually beat in 1 cup powdered sugar until piping consistency.