Ingredients
1/2 cup butter, softened3 ounces cream cheese, softened1 cup all-purpose flour1/2 cup semisweet chocolate chips1/2 cup milk chocolate chips2/3 cup heavy whipping creamWhipped cream, fresh raspberries and confectioners’ sugar, optional
Preparation
In a small bowl, beat butter and cream cheese until smooth; beat in flour. Drop dough by scant tablespoonfuls into greased miniature muffin cups; with well-floured hands, press dough onto bottoms and up sides of cups.
Bake at 325° for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely.
Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Transfer to a small bowl; cover and refrigerate until firm.
Beat chocolate mixture until soft peaks form. Pipe or spoon into tart shells. Garnish with whipped cream, raspberries and confectioners’ sugar if desired.
