Decadent Raspberry Brownie Tassies

By Tamipri

Ingredients

• Chocolate Pastry:
• 1 1/4 c. flour
• 1/3 c. sugar
• 1/4 c. unsweetened cocoa
• 1/2 c. cold butter
• 1 egg yolk
• 2 Tb. cold water
• 1 oz. unsweetened chocolate , chopped
• 2 Tb. butter
• 1/3 c. sugar
• 1/4 c. seedless red raspberry jam
• 1 egg, beaten
• 1/3 c. flour
• 1/4 tsp. baking powder
• 1/8 tsp. salt
• Chocolate Ganache:
• 1/4 c. whipping cream
• 3 oz. semisweet chocolate
• 24 fresh red raspberries
• 1 oz. white baking chocolate square, (with cocoa butter), chopped
• 1/4 tsp. shortening

Preparation

Step 1

1. Preheat oven to 375 degrees. On a lightly floured surface; roll the chocolate pastry to 1/8" thickness. Using a 2 1/4" round cookie cutter, cut into 24 circles. Fit circles into ungreased unlined 1 3/4" muffin cups, pressing pastry against bottoms and up sides. Bake for 5 minutes.

2. Meanwhile, for filling: In a heavy, small saucepan, combined 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 Tb. of the filling into each pastry-lined muffin cup.

3. Bake for 12-15 minutes or until filling is set. Cool in muffin cups on 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 tassies. Let stand until white chocolate is set.


For Chocolate Pastry: In a medium bowl, stir together flour, sugar and unsweetened cocoa powder. Using a pastry blender, cut int cold butter until mixture is crumbly. In a small bowl, whisk together 1 egg yolk and 2 Tb. 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 30-60 minutes or until dough is easy to handle.

For Chocolate Ganache: In a small saucepan, heat 1/4 cup whipping cream over medium-high heat just until boiling. Remove from heat. Add 3 oz. semisweet chocolate pieces (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes before using.

To Bake Ahead: Prepare, bake, and cool tassies as directed through step 3. Layer cooled tassies 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.