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