(lifestyle.msn.com)
Updated: 2007-09-17 14:00

Prep: 35 min.

Chill: 1 hr.

Bake: 20 min.

Cool: 5 min.

Stand: 5 min.

Ingredients

1/2 cup butter, softened

1 3-ounce package cream cheese, softened

2/3 cup all-purpose flour

2/3 cup whipping cream

3 ounces semisweet or bittersweet chocolate, chopped

3 ounces milk chocolate, chopped

Whipped cream (optional)

Fresh raspberries (optional)

Sifted powdered sugar (optional)

Directions

1. For pastry, in a medium mixing bowl, beat the butter and cream cheese with an electric mixer on medium speed until combined. Stir in flour. With floured fingers, press a slightly rounded teaspoon of pastry evenly into the bottom and up the side of each of 24 ungreased 1-3/4-inch muffin cups. Bake in a 325 degrees F oven for 20 to 25 minutes or until pastry is golden. Cool 5 minutes in pans. Remove from pans. Carefully transfer to a wire rack; cool completely.

2. For filling, in a small saucepan, bring the 2/3 cup whipping cream just to simmering over medium heat. Remove from heat. Add chocolates; let stand for 2 minutes. Stir until smooth and melted; transfer to a medium bowl. Cover; chill for 1 hour. Beat chocolate mixture with an electric mixer on medium speed until soft peaks form (tips curl). Spoon filling into baked pastry cups.

3. Cover; chill until serving time. If desired, just before serving, top each tart with whipped cream and a raspberry; lightly sprinkle with powdered sugar.