Best Raspberry Curd Tassies Recipes

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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

RASPBERRY TASSIES RECIPE



Raspberry Tassies Recipe image

Raspberry tassies recipe makes tender crust filled with raspberry filling.

Provided by Kate @ I Heart Eating

Categories     Dessert

Time 20m

Number Of Ingredients 5

1/2 cup butter (at cool room temperature)
3 ounces cream cheese (softened)
1/2 teaspoon almond extract
1 cup all-purpose flour
21 ounce can raspberry fruit filling

Steps:

  • Beat butter, cream cheese, flour, and almond extract together until well-combined.
  • Cover dough, and chill until firm.*
  • Preheat oven to 400 F. Grease and flour a 24-cup mini muffin tin.
  • Divide chilled dough between the mini muffin cups, pressing dough into the bottom and up the sides.
  • Divide fruit filling between cookie cups.
  • Bake for about 10-15 minutes, or until tassies are light golden brown.
  • Let cool in pan before removing.

Nutrition Facts : ServingSize 1 serving, Calories 88 kcal, Carbohydrate 11 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 54 mg

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

RASPBERRY CURD



Raspberry Curd image

This delicious raspberry curd is quick and easy to make. Adjust the sweetness to your taste. Add more sugar if you like it sweet or less for a tarter taste. This curd is a great topping for cheesecakes or as a filling in cakes.

Provided by Yoly

Categories     Desserts     Fillings     Fruit Fillings

Time 15m

Yield 12

Number Of Ingredients 7

6 tablespoons butter
2 (6 ounce) containers fresh raspberries
6 egg yolks, beaten
¾ cup white sugar
2 tablespoons lemon juice
¼ teaspoon lemon zest
⅛ teaspoon salt

Steps:

  • Melt butter in a saucepan over medium-low heat.
  • Add raspberries, egg yolks, sugar, lemon juice, zest, and salt. Cook, stirring constantly, until curd coats the back of a spoon and is slightly thickened, 8 to 10 minutes.
  • Strain curd through a fine mesh sieve, mashing the raspberries with the back of a spoon.

Nutrition Facts : Calories 139.5 calories, Carbohydrate 16.1 g, Cholesterol 117.7 mg, Fat 8.1 g, Fiber 1.9 g, Protein 1.6 g, SaturatedFat 4.4 g, Sodium 69.1 mg, Sugar 13.9 g

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