A mini tart with a chocolate crust and chocolate liqueur filling (Kahlua, Grand Marnier, Chambord, Crème de menthe…you name it!).
Ingredients
- For the crust:
1/2 cup butter, softened
1 (3-ounce) package cream cheese, softened
1/3 cup sugar
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
- For the filling:
2 ounces unsweetened chocolate
2 tablespoons butter
1/2 cup sugar
1 large egg
1 teaspoon vanilla
1 tablespoon of your liqueur of choise (Kahlua for coffee, Frangelico for hazelnut, Chambord for raspberry, Grand Marnier for orange, Crème de menthe for mint…the sky is the limit!)
- For the garnish:
2 tablespoons milk chocolate chips
Directions
- Make the crust:
- Beat the 1/2 cup butter and the cream cheese in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Beat in the 1/3 cup sugar. Add flour and cocoa; beat until well combined. Cover and chill about 2 hours or until easy to handle. Divide mixture into 24 balls. Press each ball into the bottom and up the sides of an ungreased mini-muffin cup. Pre-heat oven to 325 F.
- Make the filling:
- Melt unsweetened chocolate and the 2 tablespoons butter in the top of a double boiler over hot (not boiling) water. Remove from heat. Stir in the 1/2 cup sugar, egg, vanilla and liqueur. Divide mixture evenly among muffin cups.
- Bake:
- Bake about 25 minutes or until set. Cool slightly; remove from pans. Cool completely.
- For the garnish:
- Melt milk chocolate pieces in the top of a double boiler over hot (not boiling) water. Spoon about 1/4 teaspoon of melted chocolate on top of each cup.
Notes
- This recipe is adapted from one found in a 1986 Better Homes & Gardens magazine.
