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7 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 2
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  • 1 star values: 1
  • 7 Ratings

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

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
1 hr
chill:
30 mins
bake:
8 mins at 375°
cool:
30 mins
Servings:
36
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Cocoa Tassies with Peppermint Frosting

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Tips

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews

7 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1