CHOCOLATE RASPBERRY TASSIES

By bjnelson55

The rich, gooey filling in these tarts has a hit of raspberry liqueur.

Ingredients

• CHOCOLATE BUTTERCREAM:
• 1 recipe Chocolate Pastry, (recipe below)
• 6 oz. semisweet or bittersweet chocolate, chopped (1 cup)
• 2 Tbsp. butter
• 1 large egg, lightly beaten
• 1/3 cup granulated sugar
• 1 Tbsp. raspberry liqueur or raspberry-flavored syrup
• 2 tsp. vanilla
• 1 recipe Chocolate Buttercream
• 1/4 cup softened butter
• 1 cup powdered sugar
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons milk
• 1 cup powdered sugar until piping

Details

Servings 24

Preparation

Step 1

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:
In food processor combine 1-1/4 cups all-purpose flour, 1/3 cup sugar, 1/4 cup natural unsweetened cocoa powder, and dash of salt; pulse to combine. Add 1/2 cup cold butter, cut up. Cover; process until crumbly. In small bowl whisk together 1 egg yolk and 2 tablespoons 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 1/4 cup softened butter on medium-high for 30 seconds. Gradually beat in 1 cup powdered sugar and 3 tablespoons unsweetened cocoa powder. Beat in 2 tablespoons milk. Gradually beat in 1 cup powdered sugar until piping consistency.