The first time I attempted tassies, they were amongst the goodies that I baked for our first Christmas as vegans. 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 a different 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?… I bought some raspberries, intending to make tarts. But when the time came, I really wasn’t in the mood to roll and cut tart shells. Tassies seemed like the logical compromise, so I decided to give them a another chance.
Maybe it was using a fruit filling, or maybe it was having a little vegan baking experience under my belt. Whatever the magic was, these tassies turned out so good, and my tasters totally agreed. In fact, now I’m wondering what kind of tassies to make next!
Recipe Type: dessert
Makes: 30 tassies (approx.)
- 1 cup Vegan Butter (I use Earth Balance)
- 2/3 cup Plain Non-Dairy Cream Cheese (I used Earth Island/Follow Your Heart)
- 1 tbsp Granulated Sugar
- 2 cup All-Purpose Flour
- 1/4 cup Cold Water
- 3 tbsp Corn Starch
- 3/4 cup Granulated 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 Powdered Sugar
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.
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.