Tassies are little cups of edible treasure. The word “tassie” means “small cup” in Scotland. What could possibly be better than that?
You could make almost any flavor of tassies…Pecan Tassies at Christmastime are a wonder.
These are a special springtime version and they are delightful!
Make the pastry by mixing together cream cheese and butter. Then mix in flour and salt. Make into a ball and chill for an hour.
Separate into 24 pieces and roll into balls.
Fill the mini muffin tin and use a spoon or fingers to press the dough into cups.
Make the custard filling by whipping together the cream cheese and sugar. Add the eggs one at a time whipping after each.
Add the lemon juice and vanilla and mix until smooth and creamy.
Fill each cup not quite to the top…and place a raspberry in each.
Bake until the pastry is starting to brown on the edges. Cool and then pop them out.
Sprinkle with powdered sugar and serve….
ENJOY!!!
Raspberry Lemon Tassies
Lemon custard with a fresh raspberry in the middle baked in a shortbread cup. Absolutely delicious! @mostdeliciouslife.com
Equipment
- mini muffin tin
Ingredients
Crust
- 3 ounces cream cheese, soften
- ½ cup butter, soften
- 1½ cups flour
- ¼ tsp salt
Custard Filling
- 5 ounces cream cheese, soft
- ⅓ cup sugar
- 2 large eggs
- ¼ cup lemon juice
- ¼ tsp vanilla
- fresh raspberries
Instructions
Crust
- Use an electric beater to whip the cream cheese and butter together in a bowl.
- Add flour and salt. Beat until the mixture is the consistency of rough sand.Use your hands or a wooden spoon to press the dough together to form a ball.
- Flatten into a disc about 1 inch thick. Wrap in cling wrap and refrigerate for an hour.
- Divide dough into 24 pieces and roll into balls.
- Lightly spray mini muffin tins. Place the dough balls into the muffin tin.
- Use a spoon or your fingers to press the dough into a cup. Place in the refrigerator until the filling is prepared.
Custard Filling
- Preheat oven to 350°.
- Place the cream cheese and sugar in a mixing bowl. Use an electric mixer and whip until smooth.
- Add eggs one at a time whipping after each until smooth and frothy.
- Mix in the lemon juice and vanilla.
- Use a spoon to fill the pastry cups. I use a little less than 1 Tbsp per cup.
- Place a raspberry in the center of each cup.
- Bake for 22-27 minutes until edges of the pastry are starting to brown slightly.
- Let cool in the muffin tins for 30 minutes. Use a butter knife to lift the tassies out of the tin. Place on the cooling rack until completely cooled.
- Before serving sprinkle with powdered sugar.