Chocolate-Raspberry Tassies

Ingredients:

1  recipe  Chocolate Pastry, (recipe below)

6  oz.  semisweet or bittersweet chocolate, chopped (1 cup)

2  Tbsp.  butter

1  large  egg, lightly beaten

1/3  cup  granulated sugar

1  Tbsp.  raspberry liqueur or raspberry-flavored syrup

2  tsp.  vanilla

1  recipe  Chocolate Buttercream, (recipe below) (optional)

Directions:

1. Prepare Chocolate Pastry. Heat oven to 375 degrees F. Divide pastry in 24 balls. Evenly press each ball on bottom and sides of 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. Makes 24 tarts.

Chocolate Pastry: In food processor combine 1-1/4 cups all-purpose flour, 1/3 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.

Recipe Source: http://www.bhg.com/recipe/cookies/chocolate-raspberry-tassies/