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Decadent Raspberry Brownie Tassies

Makes: 24 servings Yield: Makes 24 tassies
Prep 45 mins Chill 30 mins  (pastry) Bake 375°F 5 mins  plus 12 minutes
Decadent Raspberry Brownie Tassies
  • 1  recipe  Chocolate Pastry
  • 1  ounce  unsweetened chocolate, chopped
  • 2  tablespoons  butter
  • 1/3  cup  sugar
  • 1/4  cup  seedless red raspberry jam
  • 1  egg, beaten
  • 1/3  cup  all-purpose flour
  • 1/4  teaspoon  baking powder
  • 1/8  teaspoon  salt
  • 1  recipe  Chocolate Ganache
  • 24  fresh red raspberries
  • 1  ounce  white baking chocolate square (with cocoa butter), chopped
  • 1/4  teaspoon  shortening

1. Preheat oven to 375 degrees F. On a lightly floured surface, roll the Chocolate Pastry to 1/8-inch thickness. Using a 2-3/4-inch round cookie cutter, cut into 24 circles. Fit circles into 1-3/4-inch muffin cups, pressing to bottoms and up sides. Bake for 5 minutes.

2. Meanwhile for the filling, in a heavy small saucepan, combine unsweetened chocolate and butter; heat and stir over low heat until melted and smooth. Remove from heat. Stir in sugar, jam, and egg just until combined. Stir in flour, baking powder, and salt. Spoon a scant 1 tablespoon of the filling into each pastry-lined muffin cup.

3. Bake for 12 to 15 minutes or until filling is set. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; cool completely.

4. Evenly spread Chocolate Ganache over filling. Top each tassie with a fresh raspberry.

5. In a small saucepan, combine white chocolate and shortening; heat and stir over low heat until melted. Drizzle over tarts. Let stand until white chocolate is set. Makes 24 tassies.

From the Test KitchenTo Bake Ahead:
  • Prepare as directed through step 3. Layer tarts between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 1 month. Thaw tarts at room temperature, if frozen. Continue as directed in step 4.
Chocolate Pastry
  • 1 1/4  cups  all-purpose flour
  • 1/3  cup  sugar
  • 1/4  cup  unsweetened cocoa powder
  • 1/2  cup  cold butter
  • 1  egg yolk
  • 2  tablespoons  cold water

1. In a medium bowl, stir together the all-purpose flour, sugar, and unsweetened cocoa powder. Using a pastry blender, cut in cold butter until mixture is crumbly. In a small bowl, whisk together the egg yolk and 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 for 30 to 60 minutes or until dough is easy to handle.

Chocolate Ganache
  • 1/4  cup  whipping cream
  • 3  ounces  semisweet chocolate pieces

1. In a small saucepan, heat the whipping cream over medium-high heat just until boiling. Remove from heat. Add the semisweet chocolate pieces (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes before using.

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