Raspberry Fudge Tassies
Cream Cheese Pastry
  • ½ c. Unsalted Butter, softened
  • 4 oz. Cream Cheese, softened
  • 1 c. All-Purpose Flour
Raspberry Fudge Filling
  • ½ c. Dark/Bittersweet Chocolate Chips
  • 2 T. Unsalted Butter
  • ⅓ c. Granulated Sugar
  • 1 Large Egg, lightly beaten
  • 1 t. Pure Vanilla Extract
  • ½ c. Raspberry Jam
Vanilla Buttercream
  • 2 T. Unsalted Butter, softened
  • 1 T. Shortening
  • 1½ c. Powdered Sugar
  • ¼ c. Heavy Whipping Cream
  • 1 T. Pure Vanilla Extract
  • 24 Valentine's M&M's
  • Pink Food Coloring (optional)
  1. Preheat the oven to 350 degrees.
For the Cream Cheese Pastry
  1. In the bowl of an electric mixer, beat together the cream cheese and butter until smooth. Beat in the flour until the mixture forms a ball around the paddle. Form dough into a ball. On a lightly floured surface, roll out the cream cheese dough to ¼" thickness. With a 3" flower shaped cookie cutter, cut out 24 flowers. Press very gently into the bottom of an ungreased miniature muffin tin. Be very careful not to puncture the bottom of the dough with your fingers when you are pressing it into the tin. (Alternately, you can shape the dough into 24 balls and press each ball evenly onto the bottom and up the sides of the mini muffin tins.)
For the Raspberry Fudge Filling
  1. In a small saucepan, melt the chocolate chips and butter over low heat. Remove from heat and stir in the sugar, egg and vanilla. Place a ½ teaspoon of raspberry jam into each muffin tin. Cover with 1 teaspoon of the fudge filling. Bake for 20 minutes or until pastry is golden and filling is puffed. Let cool completely.
For the Vanilla Buttercream
  1. Beat the butter and shortening on medium speed until creamy. Beat in the powdered sugar, heavy whipping cream and vanilla until creamy and smooth. Beat in pink food coloring if using. Pipe a small amount of buttercream onto each cooled tassie and top with a Valentine M&M.
Makes 24 tassies.
Recipe by DessertedPlanet.com at http://dessertedplanet.com/raspberry-fudge-tulip-tassies/