Decadent Raspberry Brownie Tassies

These exquisite mini tarts boast four kinds of chocolate. Cocoa powder in the pastry, unsweetened chocolate in the brownie layer, semisweet chocolate in the velvety ganache, and a drizzle of white chocolate over all. Recipe adapted from Better Homes and Gardens Holiday Baking.

How many times have I said that I absolutely love mini-desserts? It's the only dessert that you can get away with eating more than one and not look like a glutton.

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 for Pastry:
1. Preheat oven to 375 degrees.

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.

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.

Directions for Filling:
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.

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.

Directions for Chocolate Ganache:
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.

2. Evenly spread Chocolate Ganache over filling. Top each tassie with a fresh raspberry.

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.