Bittersweet Chocolate Tartlets
INGREDIENTS
- Servings: 24
- Preparation Time: 60
- Shells:
- 1/2 cup Butter, softened
- 1 (3-ounce) package cream cheese, softened
- 3/4 cup all-purpose flour
- 1/3 cup sugar
- 1/4 cup unsweetened cocoa
- Filling:
- 3 (1-ounce) squares unsweetened baking chocolate
- 3 tablespoons Butter
- 2/3 cup sugar
- 1 egg
- 1 teaspoon vanilla
- Glaze:
- 1 (1-ounce) square white baking bar
- 1/2 teaspoon shortening
DIRECTIONS
- Heat oven to 325°F. Combine 1/2 cup butter and cream cheese in small bowl. Beat at medium speed until smooth. Reduce speed to low; add all remaining shell ingredients. Beat until well mixed and forms a dough.
- Shape dough into 24 (1 1/4-inch) balls with floured hands. Place one ball of dough into each ungreased mini muffin cup. Press dough evenly on bottom and up sides of muffin cup.
- Melt baking chocolate and 3 tablespoons butter in small saucepan over low heat, stirring occasionally, until smooth (2 to 3 minutes). Remove from heat. Cool 5 minutes. Stir in all remaining filling ingredients until smooth.
- Spoon filling into each shell. Bake for 26 to 28 minutes or until filling is set. Cool in pans 5 minutes. Carefully remove tartlets from pan. Cool completely on cooling racks over waxed paper.
- Melt white baking bar and shortening in small microwave-safe bowl on HIGH (45 to 60 seconds). Stir until smooth; drizzle glaze over tartlets.