‘What’s a tassie?’ you may ask. Well, let me save you the googling. It means “small cup”. These are small cups of gooey raspberry chocolate shortbread buttercream amazingness. Yes, I made up a word for these. Amazingness.
You know what they say, the best things come in small packages!
Since I love to bake as a gift, these are perfect for the person that loves raspberry and chocolate (Who doesn’t?) – they’ve been a hit on several occasions. The best part (ok, for me) is that this recipe is available on the Better Homes and Gardens website. I don’t modify it, though the instructions are a bit (unnecessarily) complicated. Here are my tips:
- Read the entire recipe through – it’s one of those that have you start with a prepared item, then work from there. In this case, the prepared recipes include the “chocolate pastry”, which is the shortbread-like chocolate cookie that forms the “cup”, and the chocolate buttercream, which goes on top.
- You will need a food processor and a mini muffin pan to make this recipe.
- The recipe calls for an ungreased mini muffin pan. I (out of habit) greased mine, then caught the mistake in time.
- Make sure they’re not overdone… but they must be firm enough to come out of the muffin pan without losing shape. I popped a batch back in the oven when I realized they were not done enough to keep shape.
- Try not to get the raspberry filling on the sides of the muffin cup; this will help keep them from sticking. Expect to run a thin knife around the edge of each muffin cup to release the tassie and cool on a wire rack before adding the buttercream.
I mentioned that I did not tweak this recipe… but I will be specific on which ingredients I do use. I use quality chocolate… think of a dark chocolate bar that you would eat on its own, and buy a couple of them, as the large bars are usually 3 to 4 ounces each. I top my tassies with mini chocolate chips. They look finished, and I think it adds an element of texture that complements the rest of the tassie. I also use Chambord raspberry liqueur; there’s only a tablespoon in the entire recipe, but you want to make it really pop. Yes, Chambord is a little pricey, but it comes in handy baking as well as mixing with any leftover bottles of champagne remaining from New Years (ha ha, right?).
These take about… 45 minutes to an hour to make, plus you’ll need cooling time before decorating. You will dirty up a few bowls in the process. You will have bits of chocolate pastry under your fingernails. But they are delicious as they are labor intensive, I promise.
Oh, and I must not forget the most important piece of advice, from my husband: “You should tell them that you’re supposed to take more than one bite when eating them“. Yes, he ate a whole tassie in one bite, then said it tasted “like a brownie”. But, it’s one of the few desserts I make that he saves for himself!