Raspberry White Chocolate Tassies

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Looking to sweeten up your next tea party? We’ve got you covered. Infused with our rich and creamy Raspberry Cream Pie tea, these melt-in-your-mouth tassies are the perfect teatime treat.

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Raspberry White Chocolate Tassies

Infused with our sweet and creamy Raspberry Cream Pie tea, these melt-in-your-mouth tassies are the perfect springtime treat.


  • 1 cup butter, softened to room temperature
  • 6 oz cream cheese, softened to room temperature
  • 2 cups flour
  • 2 Perfect Spoonfuls of Raspberry Cream Pie tea
  • ½ cup water
  • ½ cup sugar
  • 1 cup frozen raspberries
  • 3½ tbs corn starch
  • 1 Bakers Bar of white chocolate (about 6 oz)
  • special equipment: mini muffin trays


Step 1
Preheat oven to 350 degrees F.
Step 2
Using a pastry blender or your well-washed hands, blend butter, cream cheese and flour to form dough. Once your dough holds together, roll into a ball and place in a plastic wrap. Chill 20 minutes.
Step 3
While you wait for the dough, steep tea for 8 minutes and strain into a small saucepan.
Step 4
Add sugar, corn starch and frozen raspberries to saucepan and bring to a simmer on medium heat, stirring often, until mixture is thick enough to coat the back of a spoon. Remove from heat and let rest.
Step 5
Portion 1 tbs of dough into each muffin tin, and then press the dough so it coats the sides and bottom of each cup. Then fill each 2/3 full with the raspberry mixture.
Step 6
Bake for 23-25 minutes, or until crust begins to turn golden brown.
Step 7
While you wait, carefully melt the white chocolate in the microwave at 15-second intervals, stirring often, until fully melted. Drizzle melted chocolate on top of every tassie and let set to room temperature. Enjoy!
Step 8
Makes about 30-40 tassies.

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