SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chocolate-Raspberry Tassies

Yield: 24 tarts
Prep 40 mins Bake 375°F 12 mins to 15 mins Cool 10 mins
Chocolate-Raspberry Tassies
Ingredients
  • 1  recipe  Chocolate Pastry, (recipe below)
  • 6  ounces  semisweet or bittersweet chocolate, chopped (1 cup)
  • 2  tablespoons  butter
  • 1  large  egg, lightly beaten
  • 1/3  cup  granulated sugar
  • 1  tablespoon  raspberry liqueur or raspberry-flavored syrup
  • 2  teaspoons  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
Start to Finish 10 mins
Ingredients
  • 1 1/4  cups  all-purpose flour
  • 1/3  cup  sugar
  • 1/4  cup  natural unsweetened cocoa powder
  •  dash of salt
  • 1/2  cup  cold butter, cut up
  • 1  egg yolk
  • 2  tablespoons  cold water
Directions

1. 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.

Nutrition Facts (Chocolate-Raspberry Tassies)
  • cal. (kcal) 138,
  • Fat, total (g) 7,
  • chol. (mg) 30,
  • sat. fat (g) 5,
  • carb. (g) 16,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 10,
  • pro. (g) 2,
  • vit. A (IU) 146,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 52,
  • Potassium (mg) 49,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet
Chocolate Buttercream
Start to Finish 10 mins
Ingredients
  • 1/4  cup  softened butter
  • 1  cup  powdered sugar
  • 3  tablespoons  unsweetened cocoa powder
  • 2  tablespoons  milk
  • 1  cup  powdered sugar
Directions

1. 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)
  • cal. (kcal) 138,
  • Fat, total (g) 7,
  • chol. (mg) 30,
  • sat. fat (g) 5,
  • carb. (g) 16,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 10,
  • pro. (g) 2,
  • vit. A (IU) 146,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 52,
  • Potassium (mg) 49,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe