Prep Time: 30 minutes | Bake Time: 20 minutes + chilling | Yield: 2 dozen

Ingredients:

1/2 cup butter, softened

1 pkg.(3 oz.) cream cheese, softened

1 cup all-purpose flour

1/2 cup semisweet chocolate chips

1/2 cup milk chocolate chips

2/3 cup heavy whipping cream

Whipped cream, fresh raspberries and confectioners’ sugar, optional

Instructions:

  1. In a small bowl, beat butter and cream cheese until blended; beat in flour. Drop dough by scant tablespoonfuls into greased miniature muffin cups; press onto bottoms and up the sides.
  2. Bake at 325°F for 20-25 mins or until golden brown. Cool for 5 minutes before moving from pans to wire racks to cool completely. In a small saucepan, melt chocolate chips with cream over low heat; stir until blended. Transfer to a small bowl; cover and refrigerate until firm.
  3. Beat chocolate mixture until soft peaks form. Pipe or spoon into tart shells. Garnish with whipped cream, raspberries and confectioners’ sugar if desired.