Berry Brownie Tartlets
These are a delicious bite-size Valentines dessert. Aren't they cute?! You can make them with a boxed brownie mix but I think home-made are always better.
Special equipment needed: mini muffin pans and a tart shaper. If you don't have a tart shaper, you could probably use the back of a spoon, or, for all my drinking buddies, the bottom of a shot glass.
1 cup butter
4 oz unsweetened chocolate
2 cups sugar
1 teaspoons vanilla
1 cup all-purpose flour
Melt the chocolate and butter in a 2 quart bowl in the microwave on high for 3 minutes, stirring every 20 – 30 seconds until the chocolate is melted. Cool slightly.
Add sugar, eggs and vanilla and mix well with a spatula.
Add the flour and stir to combine. Scoop evenly into well greased mini muffin pan. (Makes about 4 dozen).
Bake in preheated 350 degree oven for 12-13 minutes. (If they are undercooked, they will stick in the pan.)
Remove from oven and immediately press tops of brownies with tart shaper to create indentations. Cool in pan for 15 minutes. Loosen edges and gently coax from pan. Let them cool completely. (I generally make them the night before and store them in a zip-loc bag until I need them.)
2 oz white baking chocolate
2 T milk
8 oz cream cheese, room temperature
1/3 cup powdered sugar
1 c thawed cool whip
Melt white chocolate and milk in microwave or on stovetop. Stir until smooth. Set aside. Combine cream cheese and powdered sugar. Stir until smooth. Stir in white chocolate mixture. Fold in cool whip.
Fill tartlets with cream cheese filling, using a pastry bag or dollop with a spoon. Arrange a sliced strawberry over the filling. Refrigerate 1-3 hours before serving.
Tartlets?... Tartlets?... Tartlets?... the word has lost all meaning.