Walnut and Chocolate Tassies

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Title: Walnut and Chocolate Tassies
Categories: Cookies
Yield: 24 servings

For crust:
Nonstick cooking spray
1 c All-purpose flour
1 ds Salt
1/2 c Unsalted butter; chilled
And cut into small pieces
3 oz Light cream cheese; chill
Cut in small pieces
For filling:
3/4 c Chopped walnuts
1/2 c Granulated sugar
1 oz Semisweet chocolate; chopped
1 lg Egg plus 1 egg white;
-lightly
Beaten together
For garnish:
1/2 c Whipping cream
2 1/2 ts Light brown sugar
2 1/2 ts Dark rum

Recipe by: St. Louis Post-Dispatch 4/29/96
To prepare crust: Coat 2 minimuffin tins (1 3/4 inches in diameter, with
12 molds each) with nonstick cooking spray; set aside. Place flour and salt
in bowl of food processor fitted with metal blade. Add butter and cream
cheese; process for several seconds, pulsing machine on and off, until
mixture resembles rolled oats. (Alternately, by hand, place ingredients in
mixing bowl and use pastry blender or 2 table knives to cut butter and
cream cheese into flour.) Place mixture on lightly floured work surface;
gather together a small amount to form into ball. To ensure even blending
of fat and flour, smear ball of dough onto work surface with heel of hand.
Repeat technique with remaining mixture. Gather dough into single mass and
flatten into disk. Wrap in plastic wrap; refrigerate at least 30 minutes.
When ready to bake, preheat oven to 350 degrees. Divide dough into 24
pieces. Place each piece into muffin mold, pressing dough firmly onto
bottom and sides to form tart shells.
To prepare filling: Mix together nuts, sugar, chocolate and eggs in
small bowl. Divide mixture among prepared tart shells. Bake tarts until
crusts are golden, 20 to 25 minutes. Remove from oven. Let cool 5 minutes,
then unmold. Tarts can be served warm or cool. (Tarts can be made 1 day
ahead. Keep in airtight container at room temperature.) When ready to
serve, whip cream until soft peaks form. Gradually beat in brown sugar.
Stir in rum. Whip until firm peaks form. Transfer to serving bowl. Arrange
tarts on serving plate along with bowl of whipped cream. Yield: 24 tarts.
By Betty Rosbottom.

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