Better Homes and Gardens/December 2006

Chocolate Tartlets
Servings Preparation Time Cooking Time Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
24 each 35 minutes 1 hour 25 minutes


INGREDIENTS:
1/2 cup butter, softened 1 3-ounce package cream cheese, softened 2/3 cup all-purpose flour
2/3 cup whipping cream 3 ounces semisweet or bittersweet chocolate, chopped 3 ounces milk chocolate, chopped
whipped cream (optional) fresh raspberries (optional) sifted powdered sugar (optional)



1 Preheat oven to 325F. For pastry, beat butter and cream cheese with an electric mixer on medium speed until combined. Stir in flour. With floured fingers, press a slightly rounded teaspoon of pastry evenly into the bottom and up the side of each of 24 ungreased 1-3/4 inch muffin cups. Bake for 20 to 25 minutes or until pastry is golden. Cool for 5 minutes in pans. Remove from pans. Carefully transfer to a wire rack; cool pastry cups completely.
2 For filling, in a small saucepan, bring the 2/3 cup whipping cream just to simmering over medium heat. Remove from heat. Add chocolates; let stand for 2 minutes. Stir until melted; transfer to a medium bowl. Cover; chill for 1 hour. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Spoon into pastry cups.
3 Cover; chill until serving time. IF desired, just before serving, top with whipped cream and raspberries; lightly sprinkle with powdered sugar.

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