These little morsels are not only nice to look at, but even better to pop into your mouth and absorb the chocolate and raspberry combination.
Ingredients: Chocolate Pastry: 1 1/4 cups all-purpose flour, 1/3 cup granulated sugar, 1/4 cup cocoa, dash of salt, 1/2 cup cold butter, 1 egg yolk, 2 tablespoons cold water. Filling: 1 cup semisweet chocolate chips, 2 tablespoons butter, 1 egg, lightly beaten, 1/3 cup granulated sugar, 1/4 cup raspberry preserves, 2 teaspoons vanilla extract. Chocolate Buttercream: 1/4 cup softened butter, 2 cups powdered sugar, divided, 3 tablespoons cocoa, 2 tablespoons milk.
Instructions: For pastry: In food processor combine flour, sugar, cocoa, and salt; pulse to combine. Add cold butter, cut up. 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.
Preheat oven to 375 degrees. Divide pastry in 24 balls. Evenly press each ball on bottom and sides of 24 ungreased mini muffin cups, using floured fingers, if necessary; set aside.
For filling, in small saucepan heat and stir chocolate chips and butter over medium-low heat until melted and smooth. Remove from heat. Stir in egg, sugar, preserves, and vanilla. Spoon 1 tablespoon filling in each pastry shell.
Bake in preheated 375 oven 12-15 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.
Make buttercream: In a medium mixing bowl, beat softened butter; add 1 cup powdered sugar and cocoa. Beat in milk; gradually beat in remaining 1 cup powdered sugar until of piping consistency. Pipe tops of each tassie with the buttercream.
Makes 24 tassies.
"Better Homes and Gardens Magazine", December 2009, page 209.
Cookies Rule!!!
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