Recipe

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• 1/2 cup butter, softened
• 1 (3 oz) package cream cheese, softened
• 3/4 cup all-purpose flour
• 1/3 cup sugar
• 1/4 cup unsweetened cocoa
• 3 (1 oz) squares unsweetened baking chocolate
• 3 tbsp butter
• 2/3 cup sugar
• 1 egg
• 1 tsp vanilla
• 1 (1 oz) square white baking bar
• 1/2 tsp shortening

• 1 Heat oven to 325°F Combine 1/2 cup butter and cream cheese in small bowl. Beat at medium speed until smooth. Reduce speed to low; add all remaining shell ingredients. Beat until well mixed. (Mixture will be crumbly.).
• 2 Shape dough into 24 (1 1/4-inch) balls. Place one ball of dough into each ungreased mini muffin cup. Press dough evenly on bottom and up sides of muffin cup.
• 3 Melt baking chocolate and 3 tablespoons butter in small saucepan over low heat, stirring occasionally, until smooth (2 to 3 minutes). Remove from heat. Cool 5 minutes. Stir in all remaining filling ingredients.
• 4 Spoon filling into each shell. Bake for 26 to 28 minutes or until filling is set. Cool in pans 5 minutes. Carefully remove tartlets from pan. Cool completely on cooling racks over waxed paper.
• 5 Melt white baking bar and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (2 to 4 minutes). Drizzle glaze over tartlets.