These tiny pies get their name from the Scottish and French words for small cup or glass. A tender, buttery crust encases a dark chocolate, brownie-like filling. Add a pinch of flaky sea salt to the top of each one to bring out the sweetness of the dark chocolate. Tassies are best the day they are baked, but the dough and filling may be made up to 3 days in advance. You’ll need a mini muffin tin to make these. If your tin has 24 cups, you can double the recipe, or make another filling flavor. It’s not necessary to grease the tin.
Active time: 20 mins; Total time: 40 mins, plus 1 hour for chilling dough
Make Ahead: The dough must be refrigerated for 1 hour. Dough and filling can be made up to 3 days in advance. Bring the filling back to room temperature before portioning it into cups and baking.
Storage Notes: Leftover tassies may be covered and refrigerated for up to 2 days.
FOR THE CRUST
4 tablespoons (2 ounces/60 grams) unsalted butter, softened, but still cool to the touch
1 1/2 ounces (40 grams) cream cheese, softened, but still cool to the touch
1/2 cup plus 1 tablespoon (70 grams) all-purpose flour
FOR THE FILLING
2 tablespoons unsweetened cocoa powder, preferably Dutch processed
1 tablespoon unsalted butter, melted
1/3 cup (65 grams) granulated sugar
1 teaspoon all-purpose flour
1 large egg white (see NOTE)
1/8 teaspoon fine sea or table salt
1/4 cup (45 grams) chopped dark chocolate (60 to 70 percent) or chocolate chips, chopped
Flaky sea salt, for garnish (optional)
Make the crust: In the bowl of a stand mixer fitted with the paddle attachment — or, if using a hand mixer, in a large bowl — beat together the butter and cream cheese until smooth, about 2 minutes. Stop the mixer and add the flour. On low speed, mix until no streaks remain and the dough starts to come together, about 1 minute. Scrape any stray dough from the sides of the bowl, gather into a ball and flatten into a smooth rectangle or disc. Cover tightly and refrigerate for 1 hour.
Cut the cold dough into 12 equal pieces, about 1-inch cubes, and, using your fingers, evenly press each piece into the bottom and up the sides of 12 mini muffin cups, making sure there are no holes. Refrigerate, uncovered, while you make the filling.
Position a rack in the middle of the oven and preheat to 350 degrees.
For the filling: Place the cocoa powder in a small, heatproof bowl. In a small skillet over medium-high heat, heat the butter just until it’s melted. Immediately pour it over the cocoa, and stir until smooth. Stir in the sugar, flour, egg white and salt just until combined. Stir in the chopped chocolate until the mixture is combined, but still chunky.
Retrieve the muffin pan from the refrigerator, and using a soup spoon, fill each dough cup about 3/4 of the way.
Bake for 15 to 20 minutes, or until the crust is golden brown and the filling is puffed and set. Transfer the pan to a wire rack and let cool completely before removing the tassies. Top each with a pinch of flaky sea salt, if desired, before serving.
NOTE: If doubling this recipe, you can use 2 egg whites or 1 whole egg.
Scott Suchman for The Washington Post; styling by Lisa Cherkasky for The Washington Post, as posted on WashingtonPost.com.