Popular in Recipes

Cocoa Tassies with Peppermint Frosting

Enchanting chocolate, perky peppermint, and airy whisps of billowy marshmallow creme serve as an irresistible trio in these tiny tarts.

Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
Share your take on this idea!
Upload your photo here.
CLOSE

Reviews (0)

3.5 by 9 people

Rate This!

  • Makes: 36 servings
  • Prep: 1 hr
  • Chill: 30 mins
  • Bake: 8 mins 375°F

Cocoa Tassies with Peppermint Frosting

Directions

  1. In a medium bowl, sir together flour, sugar, and cocoa powder. Using a pastry blender, cut in butter until mixture is crumbly. In a small bowl, combine egg yolk and the cold water. Gradually stir egg yolk mixture into flour mixture. Gently knead the dough just until a ball forms. If necessary, cover dough with plastic wrap and chill in the refrigerator for 30 to 60 minutes or until dough is easy to handle.
  2. Preheat oven to 375 degrees F. Divide dough into 36 pieces. Press dough pieces onto bottoms and up sides of 1-3/4-inch muffin cups. Bake in preheated oven for 8 to 10 minutes or until shells are firm. Cool in muffin cups for 5 minutes. Remove shells from muffin cups. Cool completely.
  3. To fill shells, prepare Peppermint Cream Filling. Using a pastry bag fitted with an open star tip, pipe Peppermint Cream Filling into shells. Sprinkle filling with crushed peppermint candies. Makes 36.

From the Test Kitchen

Layer unfilled shells between pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw shells, if frozen. Fill as directed in Step 3.

Peppermint Cream Filling

Directions

  1. In a large bowl, combine butter, marshmallow creme, and peppermint extract. Beat with an electric mixer on medium speed until smooth. Gradually beat in 1-1/2 cups of the powdered sugar. Beat in 1 tablespoon milk. Beat in 1 cup of the powdered sugar. Using a wooden spoon, stir in remaining 1 cup powdered sugar. If necessary, stir in enough additional milk, 1 teaspoon at a time, to make a filling of piping consistency.
Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
Share your take on this idea!
Upload your photo here.
CLOSE
rate this recipe!
add review

Reviews (0)

9 Ratings

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close