Recipes and Cooking Chocolate-Raspberry Tassies These chocolate-filled cups are just as decadent as they look! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 5, 2016 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 40 mins Bake Time: 12 mins Cool Time: 10 mins Total Time: 40 mins Yield: 24 tarts Jump to Nutrition Facts Ingredients 1 recipe Chocolate Pastry, (recipe below) 6 ounce semisweet or bittersweet chocolate, chopped (1 cup) 2 tablespoon butter 1 large egg, lightly beaten ⅓ cup granulated sugar 1 tablespoon raspberry liqueur or raspberry-flavored syrup 2 teaspoon vanilla 1 recipe Chocolate Buttercream, (recipe below) (optional) Chocolate Pastry 1 ¼ cup all-purpose flour ⅓ cup sugar ¼ cup natural unsweetened cocoa powder dash of salt ½ cup cold butter, cut up 1 egg yolk 2 tablespoon cold water Chocolate Buttercream ¼ cup softened butter 1 cup powdered sugar 3 tablespoon unsweetened cocoa powder 2 tablespoon milk 1 cup powdered sugar Directions 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. Chocolate Pastry 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. Chocolate Buttercream 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. Rate it Print Nutrition Facts (per serving) 138 Calories 7g Fat 16g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 138 % Daily Value * Total Fat 7g 9% Saturated Fat 5g 25% Cholesterol 30mg 10% Sodium 52mg 2% Total Carbohydrate 16g 6% Total Sugars 10g Protein 2g Calcium 10.1mg 1% Iron 0.7mg 4% Potassium 49mg 1% Folate, total 16.1mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.