Chocolate-Raspberry Tassies

These chocolate-filled cups are just as decadent as they look!

Chocolate-Raspberry Tassies in box with red tissue paper
Photo: Andy Lyons
Prep Time:
40 mins
Bake Time:
12 mins
Cool Time:
10 mins
Total Time:
40 mins
24 tarts


  • 1 recipe Chocolate Pastry, (recipe below)

  • 6 ounce semisweet or bittersweet chocolate, chopped (1 cup)

  • 2 tablespoon butter

  • 1 large egg, lightly beaten

  • 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

  • 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


  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

  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.

Chocolate Buttercream

  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 (per serving)

138 Calories
7g Fat
16g Carbs
2g Protein
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.

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