Brandy Alexander Cheesecake Tarts
1-1/2 cups all-purpose flour
1/2 cup sugar
1/3 cup unsweetened cocoa powder
3/4 cup butter or margarine
5 to 6 tablespoons water
2 pkgs. (3 oz.) cream cheese, softened
1/4 cup sugar
1 tablespoon milk
1 tablespoon brandy or white creme de cacao
1/4 cup mini semisweet chocolate chips
For pastry, sift together flour, 1/2 cup sugar, and cocoa powder in a medium mixing bowl. Using a pastry blender, cut in butter or margarine until pieces are the size of small peas. Sprinkle with water, 1 tablespoon
at a time, tossing gently till all mixture is moistened. Reserve about one-third of dough. Form remaining dough into a ball; cover and chill. Roll reserved dough on a lightly floured surface to 1/8-in. thickness. Cut into 1/2-in. diamonds or squares or cut designs with hors d'oeuvres cutters. Transfer cutouts to an ungreased baking sheet. Bake in a 450ºF oven for 4 to 5 minutes or till pastry is done; cool. Reset oven temperature to 325ºF. Divide chilled dough into twenty-four 1-in. balls. Place each ball in an ungreased 1-3/4-in. muffin cup. Press dough evenly against bottom and sides of cup.
For filling, beat cream cheese and the 1/4 cup sugar in a small mixing bowl with electric mixer until fluffy. Beat in milk and brandy. Add egg and beat at low speed just till combined. Stir in chocolate pieces. Fill each pastry-lined muffin cup with about 1 tablespoon of the cream cheese filling. Bake in a 325ºF oven for 18 to 20 minutes or till set. Cool for 30 minutes in pans. Remove from pans. Top warm tarts with pastry cutouts. (Save any remaining pastry cutouts as cookie treats or scatter over pudding or cream pie.) Cool completely. Store in the refrigerator.