Bittersweet chocolate tartlets
Updated: 2007-09-17 14:00
Prep: 35 min.
Chill: 1 hr.
Bake: 20 min.
Cool: 5 min.
Stand: 5 min.
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
1. 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.
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 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.
3. Cover; chill until serving time. If desired, just before serving, top each tart with whipped cream and a raspberry; lightly sprinkle with powdered sugar.
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