Total Time
1hr 10mins
Prep 45 mins
Cook 25 mins

From BHG

Ingredients Nutrition

Directions

  1. To make the pastry: in a bowl, beat ½ cup butter and cream cheese with an electric mixer on medium to high speed for 30 seconds.
  2. Stir in flour with a wooden spoon; cover and chill dough for about 1 hour or until easy to handle.
  3. Shape dough into 24 balls; press each ball evenly into bottom and up sides of an ungreased 1 ¾ inch muffin cup.
  4. To make the filling: in a small saucepan, melt chocolate pieces and 2 tablespoons butter over low heat, stirring constantly; remove from heat; stir in sugar, egg, and vanilla.
  5. If desired, place a nut in each pastry-lined muffin cup; spoon about 1 teaspoon chocolate mixture into each pastry-lined muffin cup.
  6. Bake at 325° for 20-25 minutes or until pastry is golden and filling is puffed.
  7. Cool tassies slightly in pan on wire racks.
  8. Carefully remove tassies from pan by running a knife around the edges of each cup; transfer tassies to a wire rack and let cool.

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