I’ve attempted tassies only once before. They were amongst the goodies I baked for the first Christmas we were vegan. Everything (I’m sure) made Santa smile, except those tassies, which turned out to be disappointing, bland lumps. In retrospect, I was still a new vegan and, although I’d been a competent pre-vegan baker, the no butter/no eggs thing was proving to the a bigger (baking) challenged than I had anticipated. Perhaps if I had tried an other recipe, something less egg dependent, things would have turned out differently. As it happened, my failure left me very soured towards tassies.
So what happened?… Laziness happened… I bought some raspberries, intending to make tarts… Ya, I know, tarts=good, tassies=bad. Don’t try to reason with an irrational woman :-)… Anyway, when the time came, I really wasn’t in the mood to roll and cut tart shells. Tassies seemed like the logical compromise.
Maybe it was using a fruit filling. Maybe it was having a little vegan baking experience under my belt. Whatever it was, these tassies turned out way better than that first batch. And although I was still a little underwhelmed by them, several of my tasters disagreed, commenting on how good they were. So I figured, why not share them… And now, what kind of tassies to make next?
1 cup Margarine
2/3 cup Plain Non-Dairy Cream Cheese (I used Earth Island/Follow Your Heart)
1 tbsp Sugar
2 cup All-Purpose Flour
1/4 cup Cold Water
3 tbsp Corn Starch
3/4 cup Sugar
1 cup Fresh Raspberries
1 tsp Lemon Juice
3 tbsp Plain Non-Dairy Cream Cheese (I used Earth Island/Follow Your Heart)
2 tbsp Shortening
1/4 tsp Lemon Zest
1/8 tsp Lemon Extract
1/2 cup Icing Sugar
To make the pastry:
Beat the margarine, cream cheese, and sugar until light and fluffy (about 2 minutes), then beat in the flour.
Refrigerate while making filling.
To make the filling:
Stir together the water and cornstarch, then combine with sugar and lemon juice in a saucepan.
Over medium-low heat, stir until the sugar has dissolved. Add raspberries and cook until thickened (about 10 – 15 minutes), stirring frequently.
Allow mixture to cool for about 10 minutes
Assembling and baking:
Preheat oven to 375°F.
Retrieve the pastry dough from the refrigerator. Scoop enough dough to form a ball about the size of a ping pong ball (your ball may need to be slightly larger, depending on the size of your muffin tin), press into a well of a mini muffin pan (do not grease pan), creating a small tart shell (I just used my fingers to do this). Repeat until all dough is used (or all muffin wells are filled).
Fill each shell 2/3 full, with raspberry filling.
Bake for 15 – 20 minutes, until the pastry is a golden brown.
Allow to cool in the pan for 10 minutes, before transferring to rack. Remove the tassies carefully, the pastry is delicate. Cool completely before adding topping.
Beat together the cream cheese, shortening, zest, and extract, for 2 minutes.
Add Icing sugar (sift it if lumpy), and beat for another 2 minutes, until light and fluffy.
Refrigerate the topping until tassies have completely cooled.
Fit a piping bag with the tip of your choice, and pipe a dollop of topping on each tassie.
Store in the refrigerator, but bring to room temperature before serving.
Makes approximately 30 tassies.