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

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

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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. 
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 Buttercream
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.

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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