Black Bottom Brandy Bites
Total TimePrep: 30 min. Bake: 10 min. + cooling
- 2 sheets refrigerated pie crust
- 1-1/2 cups mascarpone cheese
- 3/4 cup turbinado sugar or sugar, divided
- 1/3 cup brandy
- 1/2 teaspoon ground ginger, divided
- 1/2 teaspoon vanilla extract
- 1/2 cup miniature semisweet chocolate chips, divided
- 1-1/4 teaspoons pumpkin pie spice
- Preheat oven to 425°. Bring pie crusts to room temperature.
- Stir together mascarpone cheese and 1/2 cup sugar. Add brandy, 1/4 teaspoon ginger and vanilla; stir until well blended. Fold in 1/4 cup chocolate chips; cover and refrigerate.
- Combine pumpkin pie spice, remaining sugar and remaining ginger until well blended. On a lightly floured surface, unroll crusts; sprinkle evenly with sugar mixture. Lightly roll to help sugar mixture adhere. Cut into 24 circles with a 2-1/2-in. biscuit or round cookie cutter; discard scraps. Lightly press circles, sugar side up, into 24 mini-muffin cups coated with cooking spray. Pierce once with a fork.
- Bake until golden brown, about 10 minutes; remove from oven. Immediately sprinkle 1/4 teaspoon of chocolate chips into each cup; spread to cover bottom. Cool in pan 15 minutes before removing to a wire rack.
- When circles are completely cool, refrigerate until chocolate is set, about 20 minutes. Spoon brandy mixture into cups, or cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag, insert a star tip and pipe mixture into cups. Sprinkle with remaining chips and, if desired, additional pie spice. Refrigerate, covered, until serving.
Nutrition Facts1 tartlet: 244 calories, 18g fat (10g saturated fat), 38mg cholesterol, 77mg sodium, 17g carbohydrate (9g sugars, 0 fiber), 3g protein.
Jul 12, 2018
I cut back on the amount of brandy, but it still made the marscapone very runny. There was no way I could pipe it. I also found the ten minute bake time was too long-I only did six minutes and the bottoms still browned up.
Mar 17, 2018
These were delicious! I used the granulated sugar, not turbinado. I think 10 minutes was a little too long for my cups though, maybe only 8 or 9 minutes next time. The chocolate chips I put inside the hot cups didn't fully melt. They still kept their same shape but were soft to the touch. I didn't mind. The brandy mixture seemed a bit thin and the brandy flavor was pretty strong, so next time I'll cut back a bit on the brandy. Overall these were very tasty and I plan on making them again with a few minor tweaks!
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