Chocolate Raspberry Tassies

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• 6 ounces chocolate, chopped (1 cup either semisweet or bittersweet)
• 2 tablespoons butter
• 1 large egg, lightly beaten
• 1/3 cup granulated sugar
• 1 tablespoon raspberry liqueur or 1 tablespoon syrup
• 2 teaspoons vanilla

Recipe

• 1 directions:.
• 2 1. prepare chocolate pastry. heat oven to 375°f divide pastry in 24 balls. evenly press each ball on bottom and sides or 24 ungreased 1 3/4-inch muffin cups, using floured fingers if necessary; set aside.
• 3 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.
• 4 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.
• 5 4. to store, refrigerate tassies in single layer in airtight container up to 3 days.
• 6 chocolate pastry:.
• 7 in food processor combine 1 1/4 cups all-purpose flour, 1/2 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.
• 8 chocolate buttercream:.
• 9 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.