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  • Decadent Raspberry Brownie Tassies

    2 votes
    Decadent Raspberry Brownie Tassies
    Prep: 1 hours Cook: 1 hours Servings: 24
    by Joann Mathias
    165 recipes
    >

    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

    1. Directions for Pastry:
    2. 1. Preheat oven to 375 degrees.
    3. 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.
    4. 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.
    5. Directions for Filling:
    6. 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.
    7. 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.
    8. Directions for Chocolate Ganache:
    9. 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.
    10. 2. Evenly spread Chocolate Ganache over filling. Top each tassie with a fresh raspberry.
    11. 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.

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