Tarts look great — and, of course are equally delicious, with their just-about sweetness. But, most probably one would not have tried them at home because of the work involved to make the tarts as well as the filing. Here is a fast and easy method of making both. And, the results are just the same.
The combination of bittersweet chocolate, milk chocolate and cream cheese gives the tart a tempting filing which is irresistible. So, do put on your apron and master one more dish for your evening coffee parties.
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)
Directions
For pastry, in a medium mixing bowl, beat the 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 in a 325 degrees F oven for 20 to 25 minutes or until pastry is golden. Cool 5 minutes in pans. Remove from pans. Carefully transfer to a wire rack; cool completely.
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 smooth and melted; transfer to a medium bowl. Cover; chill for 1 hour. Beat chocolate mixture with an electric mixer on medium speed until soft peaks form (tips curl). Spoon filling into baked pastry cups.
Cover; chill until serving time. If desired, just before serving, top each tart with whipped cream and a raspberry; lightly sprinkle with powdered sugar.
