Print
Email
Add a photo
Ingredients
- Ingredients for Chocolate Pastry:
- 1-1/4 cups flour
- 1/3 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup cold unsalted butter
- 1 egg yolk
- 2 tablespoons cold water
- Ingredients for Filling:
- 1 ounce unsweetened chocolate, chopped
- 2 tablespoons butter
- 1/3 cup sugar
- 1/4 cup seedless red raspberry jam
- 1 egg, beaten
- 1/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/7 teaspoon salt
- Ingredients for Ganache:
- 1/4 cup whipping cream
- 3 ounces semisweet chocolate pieces
- Ingredients for White Chocolate Garnish:
- 1 ounce white baking chocolate square, chopped
- 1/4 teaspoon shortening
Directions
- Directions for Pastry:
- 1. Preheat oven to 375 degrees.
- 2. In a medium bowl, stir together 1-1/4 cups all-purpose flour, 1/3 cup sugar, and 1/4 cup unsweetened cocoa powder. Using a pastry blender, cut in 1/2 cup cold butter until mixture is crumbly. In a small bowl, whisk together 1 egg yolk and 2 tablespoons 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 to 60 minutes or until dough is easy to handle.
- 3. On a lightly floured surface, roll the chocolate pastry to 1/8-inch thickness. Using a 2-3/4-inch round cookie cutter, cut into 24 circles. Fit circles into ungreased unlined 1-3/4-inch muffin cups, pressing pastry against bottoms and up sides. Bake for 5 minutes.
- Directions for Filling:
- 1. Meanwhile, for filling; In a heavy small saucepan, combine 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 tablespoon of the filling into each pastry-lined muffin cup.
- 2. Bake for 12 to 15 minutes or until filling is set. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; cool completely.
- Directions for Chocolate Ganache:
- 1. In a small saucepan, heat 1/4 cup whipping cream over medium-high heat just until boiling. Remove from heat. Add 3 ounces semisweet chocolate pieces (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes before using.
- 2. Evenly spread Chocolate Ganache over filling. Top each tassie with a fresh raspberry.
- 3. 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. Makes 24 tassies.
Toolbox
Add the recipe to which day?
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 24 servings | |
| Calories 144 | |
| Calories from Fat 74 | 51% |
| Total Fat 8.5g | 11% |
| Saturated Fat 5.16g | 21% |
| Trans Fat 0.02g | |
| Cholesterol 22mg | 7% |
| Sodium 41mg | 2% |
| Potassium 59mg | 2% |
| Total Carbs 16.81g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 7.95g | 5% |
| Protein 2.02g | 3% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
