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Ingredients
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    Chocolate Pastry, (recipe below)
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    6   ounces 
    semisweet or bittersweet chocolate, chopped (1 cup)
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    2   tablespoons 
    butter
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    1   large 
    egg, lightly beaten
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    1/3  cup 
    granulated sugar
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    1   tablespoon 
    raspberry liqueur or raspberry-flavored syrup
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    2   teaspoons 
    vanilla
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    Chocolate Buttercream, (recipe below) (optional)
Chocolate Pastry
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    1 1/4  cups 
    all-purpose flour
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    1/3  cup 
    sugar
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    1/4  cup 
    natural unsweetened cocoa powder
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    dash of salt
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    1/2  cup 
    cold butter, cut up
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    1   
    egg yolk
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    2   tablespoons 
    cold water

Chocolate Buttercream
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    1/4  cup 
    softened butter
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    1   cup 
    powdered sugar
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    3   tablespoons 
    unsweetened cocoa powder
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    2   tablespoons 
    milk
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    1   cup 
    powdered sugar


Directions
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 information
Per Serving: cal. (kcal) 138, Fat, total (g) 7, chol. (mg) 30, sat. fat (g) 5, carb. (g) 16, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 10, pro. (g) 2, vit. A (IU) 145.77, vit. C (mg) 0, Thiamin (mg) 0.06, Riboflavin (mg) 0.05, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.02, Folate (g) 16.13, Cobalamin (Vit. B12) (g) 0.06, sodium (mg) 52, Potassium (mg) 49, calcium (mg) 10.1, iron (mg) 0.72, Percent Daily Values are based on a 2,000 calorie diet
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