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Chocolate Cheesecake Tarts

Source of Recipe

adapted from Christmas Cookies 2003


List of Ingredients

Crust:
½ cup butter, softened
½ cup shortening
1 cup sugar
1 tsp. baking powder
¼ tsp. salt
1 egg
1 tsp. vanilla
2 ¼ cups flour

Filling:
1-8 oz. pkg. light cream cheese, softened
½ cup semi-sweet chocolate chips, melted and cooled
½ cup sugar
2 egg yolks
3 Tbs. chocolate liqueur
1 Tbs. milk
½ tsp. vanilla


Recipe

Preheat oven to 350 degrees.
Crust:
In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
Grease and flour 36 1 ¾” muffin cups. Shape dough into 36 1” balls. Press balls into the bottoms and up the sides of prepared pans; set pans aside.

Filling:
In a bowl, beat cream cheese and chocolate with an electric mixer until combined. Beat in sugar, egg yolks, liqueur, milk, and vanilla until combined. Spoon a rounded teaspoon of filling into each dough-lined cup.
Bake about 18 minutes or until crusts are golden and the filling sets. Cool tarts in pan for 10 minutes. Remove and cool for 1 hour on a wire rack. (Centers may dip slightly as they cool.) Cover and chill for 2 to 24 hours.