Chocolate Raspberry Tassies Recipes

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MILK CHOCOLATE TASSIES



Milk Chocolate Tassies image

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield about 24 servings

Number Of Ingredients 12

1 stick unsalted butter, at room temperature
2 ounces cream cheese, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/4 teaspoon salt
1 large egg
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
8 ounces milk chocolate, finely chopped
Nonstick cooking spray
3 to 4 tablespoons heavy cream
Candy-coated chocolates, for topping

Steps:

  • Beat the butter, cream cheese, brown sugar, granulated sugar and salt in a medium bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the egg and vanilla until combined. Reduce the mixer speed to low and beat in the flour until incorporated. Beat in 2 ounces of the chopped chocolate. Cover with plastic wrap and refrigerate until the dough is no longer sticky, about 1 hour.
  • Coat a 24-cup mini-muffin pan with cooking spray. Divide the dough between the cups (about 1 heaping tablespoon each); press into the bottoms and up the sides to create cups. (If the dough becomes sticky, dampen your fingers.) Refrigerate until firm, 30 minutes.
  • Preheat the oven to 350 degrees F. Bake the cookies until browned around the edges and dry in the centers, 15 to 20 minutes. Let cool 5 minutes in the pan, then use the back of a small spoon to gently indent the center of each. Use an offset spatula to remove the cookies from the pan; transfer to a rack to cool completely.
  • Meanwhile, put the remaining 6 ounces chopped chocolate and 3 tablespoons heavy cream in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Let stand until thick like hot fudge, 10 minutes. (If the chocolate is too thick, gradually stir in 1 more tablespoon heavy cream. If the chocolate hardens, return to the microwave.) Spoon the chocolate into the cookies and top with the candies. Let cool completely.

CHOCOLATE RASPBERRY TASSIES



Chocolate Raspberry Tassies image

From Better Homes and Gardens December 2009. "The rich, gooey filling in these tarts has a hit of raspberry liqueur. Substitute your favorite liqueur or flavored syrup, or leave it out altogether.

Provided by Queen Dana

Categories     Dessert

Time 15m

Yield 24 Tarts

Number Of Ingredients 6

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

Steps:

  • DIRECTIONS:.
  • 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.
  • 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.
  • CHOCOLATE PASTRY:.
  • 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.
  • CHOCOLATE BUTTERCREAM:.
  • 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.

Nutrition Facts : Calories 58.8, Fat 4.9, SaturatedFat 3, Cholesterol 11.4, Sodium 11.5, Carbohydrate 5, Fiber 1.2, Sugar 2.9, Protein 1.2

ALMOND RASPBERRY TASSIES



Almond Raspberry Tassies image

Make and share this Almond Raspberry Tassies recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 30m

Yield 24 serving(s)

Number Of Ingredients 10

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup flour
1/2 cup sugar
2 tablespoons milk
1/4 cup raspberry preserves
1/2 cup almond paste
2 large egg yolks
3 tablespoons flour
1 tablespoon orange juice

Steps:

  • blend softened butter and cream cheese.stir in flour.mix to combine.chill.
  • divide dough into 24 balls.press into sides and bottom of small miniature muffin tins --
  • fill with prepared filling.
  • to prepare FILLING:.
  • put 1/2 tsp raspberry preserves into each unbaked shell.
  • use your fingers to combine sugar and almond paste -- add egg yolks, one at a time, beat well as you ad each yolk -- blend in other ingredients --
  • spoon into shells on top of preserves.
  • bake at 400* for 15 minutes.
  • cool in pans on rack before removing from miniature tins -- .

Nutrition Facts : Calories 121.5, Fat 6.9, SaturatedFat 3.5, Cholesterol 31.7, Sodium 40.6, Carbohydrate 13.7, Fiber 0.4, Sugar 7.6, Protein 1.7

PEANUT BUTTER-CHOCOLATE TASSIES



Peanut Butter-Chocolate Tassies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield about 24 cookies

Number Of Ingredients 10

1 14-ounce package (2 pieces) refrigerated pie dough
All-purpose flour, for dusting
1 large egg, lightly beaten
Cinnamon sugar, for sprinkling
4 ounces semisweet chocolate, chopped
1/3 cup creamy peanut butter
2 tablespoons confectioners' sugar
1/2 cup heavy cream
1/2 teaspoon pure vanilla extract
Red and green nonpareils, for decorating

Steps:

  • Preheat the oven to 350 degrees F. Lightly roll out 1 piece of dough into a 12-inch circle on a floured surface. Cut out circles using a 3-inch-round cookie cutter. Repeat with the other piece of dough. Fit the dough circles into the holes of a 24-cup mini-muffin pan, pressing into the bottom and side of each cup. Lightly brush the dough with the beaten egg and sprinkle with cinnamon sugar. Bake until browned, 16 to 18 minutes; let cool in the pan.
  • Combine the chocolate, peanut butter and confectioners' sugar in a medium bowl. Heat the heavy cream in a small saucepan over low heat until steaming; pour over the chocolate mixture and add the vanilla. Let stand until the chocolate softens, 3 to 5 minutes, then whisk until smooth and glossy. (If the chocolate is not completely melted, microwave in 20-second intervals, whisking, until smooth.)
  • Spoon the chocolate mixture into the pastry cups and decorate with nonpareils. Let stand at room temperature until the chocolate sets, about 1 hour, then unmold.

CHOCOLATE ALMOND TASSIES



Chocolate Almond Tassies image

Provided by Damon Lee Fowler

Categories     Chocolate     Almond     Bon Appétit

Yield Makes 24

Number Of Ingredients 14

Dough:
1/2 cup (1 stick) unsalted butter, room temperature
1 3-ounce package cream cheese, room temperature
1 tablespoon sugar
1/4 teaspoon salt
1 cup all purpose flour
Filling:
3/4 cup (packed) golden brown sugar
1 large egg
2 tablespoons amaretto or other almond liqueur
2 tablespoons (1/4 stick) unsalted butter, melted, cooled
1/8 teaspoon salt
1/2 cup coarsely chopped toasted almonds
1/4 cup mini semisweet chocolate morsels or chopped bittersweet chocolate

Steps:

  • For dough:
  • Beat butter, cream cheese, sugar, and salt in large bowl until blended. Stir in flour (dough will be soft and sticky). Scrape dough onto sheet of plastic wrap. Using plastic as aid, shape dough into disk. Cover and chill until firm, at least 2 hours.
  • Roll dough into twenty-four 1-inch balls; place 1 dough ball in each of 24 mini (2 x3/4-inch) muffin cups. Chill 15 to 20 minutes. Using floured fingertips, press dough over bottom and up sides of each muffin cup, forming shell. Chill until ready to use, up to 1 day.
  • For filling:
  • Preheat oven to 350°F. Whisk first 5 ingredients in medium bowl until blended. Stir in almonds and chocolate morsels. Spoon filling into shells.
  • Bake tassies until crusts are golden brown and filling is set, 23 to 25 minutes. Let stand 5 minutes. Using small sharp knife, cut around each cookie to loosen, then turn out onto rack and cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight in refrigerator.

RASPBERRY CHOCOLATE TASSIES



Raspberry Chocolate Tassies image

Pretty little phyllo shells are filled with rich, dark chocolate and topped with a triangle of raspberry-filled chocolate. Garnish with a fresh raspberry, if you like!

Provided by Ghirardelli

Time 1h20m

Yield 30

Number Of Ingredients 6

30 each baked miniature phyllo dough shells
1 ¼ cups Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
¼ cup whipping cream
3 tablespoons seedless raspberry jam
8 each Ghirardelli Dark & Raspberry SQUARES™ Chocolate, cut in quarters*
30 each Fresh red raspberries

Steps:

  • Bake phyllo shells according to package directions. Cool on a wire rack.
  • Meanwhile, in a medium microwave-safe bowl, combine Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips, whipping cream, and raspberry jam. Microwave on medium power (50 percent) for 1 minute. Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Stir until smooth.
  • Spoon the chocolate mixture evenly into the baked phyllo shells. Top each with a piece of Ghirardelli Dark & Raspberry SQUARES™ Chocolate. Let stand at room temperature for 1 hour or until set. Enjoy immediately or refrigerate in an airtight container for up to 3 days. If desired, garnish each with a fresh raspberry just before serving.

Nutrition Facts : Calories 89.7 calories, Carbohydrate 10.4 g, Cholesterol 2.7 mg, Fat 5.5 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 2.6 g, Sodium 10.7 mg, Sugar 4.1 g

RASPBERRY CHOCOLATE TASSIES



Raspberry Chocolate Tassies image

Pretty little phyllo shells are filled with rich, dark chocolate and topped with a triangle of raspberry-filled chocolate. Garnish with a fresh raspberry, if you like!

Provided by Ghirardelli

Time 1h20m

Yield 30

Number Of Ingredients 6

30 each baked miniature phyllo dough shells
1 ¼ cups Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
¼ cup whipping cream
3 tablespoons seedless raspberry jam
8 each Ghirardelli Dark & Raspberry SQUARES™ Chocolate, cut in quarters*
30 each Fresh red raspberries

Steps:

  • Bake phyllo shells according to package directions. Cool on a wire rack.
  • Meanwhile, in a medium microwave-safe bowl, combine Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips, whipping cream, and raspberry jam. Microwave on medium power (50 percent) for 1 minute. Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Stir until smooth.
  • Spoon the chocolate mixture evenly into the baked phyllo shells. Top each with a piece of Ghirardelli Dark & Raspberry SQUARES™ Chocolate. Let stand at room temperature for 1 hour or until set. Enjoy immediately or refrigerate in an airtight container for up to 3 days. If desired, garnish each with a fresh raspberry just before serving.

Nutrition Facts : Calories 89.7 calories, Carbohydrate 10.4 g, Cholesterol 2.7 mg, Fat 5.5 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 2.6 g, Sodium 10.7 mg, Sugar 4.1 g

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