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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 24 |
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Decadent, chocolate mousse-like filling and a flakey, tender crust make this very special. Be sure to coat hands well with flour when putting the dough into pastry cups. â Lorraine Caland, Thunder Bay, Ontario Ingredients:
1/2 cup butter, softened |
1 package (3 ounces) cream cheese, softened |
1 cup king arthur unbleached all-purpose flour |
1/2 cup semisweet chocolate chips |
1/2 cup milk chocolate chips |
2/3 cup heavy whipping cream |
whipped cream, fresh raspberries and confectioners' sugar, optional |
Directions:
1. In a small bowl, beat butter and cream cheese until smooth; beat in flour. Drop dough by scant tablespoonfuls into greased miniature muffin cups; with well-floured hands, press dough onto bottoms and up sides of cups.
2. Bake at 325° for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely.
3. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Transfer to a small bowl; cover and refrigerate until firm.
4. Beat chocolate mixture until soft peaks form. Pipe or spoon into tart shells. Garnish with whipped cream, raspberries and confectioners' sugar if desired. Yield: 2 dozen.
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