- Yields: 24 tarts
- Prep: 40 mins
- Bake: 12 mins to 15 mins 375°F
- Cool: 10 mins
recipe Chocolate Pastry, (recipe below)
ounces semisweet or bittersweet chocolate, chopped (1 cup)
large egg, lightly beaten
cup granulated sugar
tablespoon raspberry liqueur or raspberry-flavored syrup
recipe Chocolate Buttercream, (recipe below) (optional)
- 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.
- 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.
- 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.
- To store, refrigerate tassies in single layer in airtight container up to 3 days. Makes 24 tarts.
cup natural unsweetened cocoa powder
dash of salt
cup cold butter, cut up
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.
cup softened butter
cup powdered sugar
tablespoons unsweetened cocoa powder
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.
Nutrition Facts (Chocolate-Raspberry Tassies)
- Per serving:
- 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 pro.
- Percent Daily Values are based on a 2,000 calorie diet
Related CategoriesChocolate Cakes, Chocolate Chip Cookies, Chocolate Cookies, Chocolate Desserts, Christmas Cookies, Christmas Recipes, Cookie Icing Recipes, Cookies, Dark Chocolate Desserts, Desserts, Fruit Salad Recipes, Healthy Recipes, Heart-Healthy Recipes, Low Cholesterol Recipes, Low Fat Recipes, Milk Chocolate Desserts, White Chocolate Desserts