When planning a party, remember the guest of honor's culinary needs. Although Ronda's bachelorette party has a belly-dancing theme and a spread of Mediterranean-inspired appetizers, she's requested that the dessert be something bite sized and chocolaty. These delightful fudge brownie tartlets are sure to satisfy her sweet tooth. The shell is a butter pastry, the filling a gooey chocolate batter, and the frosting a chocolate buttercream. They can be prepared up to three days in advance, making them the ideal party dessert.
If you aren't hosting a bachlorette party any time soon, you'll want to add this divine recipe to your collection: do so when you read more.
1/2 cup butter, softened
1 3-ounce package cream cheese, softened
1 cup all-purpose flour
1/2 cup semisweet chocolate pieces
2 tablespoons butter
1/3 cup sugar
1 egg, beaten
1 teaspoon vanilla
Macadamia nuts, hazelnuts, almonds, or walnut pieces (optional)
Chocolate Butter Frosting (recipe below)
- For pastry, in a medium bowl, combine the 1/2 cup butter and the cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Using a wooden spoon, stir in flour. Cover and chill dough about 1 hour or until easy to handle.
- Shape dough into 24 balls. Press each ball evenly onto the bottom and up the side of an ungreased 1-3/4-inch muffin cup.
- Preheat oven to 325 degrees F.
- For filling, in a small saucepan, combine chocolate pieces and the 2 tablespoons butter; heat and stir over low heat until melted.
- Remove from heat. Stir in sugar, egg, and vanilla. If desired, place a macadamia nut, hazelnut (filbert), almond, or walnut piece and about 1-1/2 teaspoons of the chocolate mixture into each dough-lined muffin cup.
- Bake for 20 to 25 minutes or until pastry is golden and filling is puffed. Cool tartlets in muffin cups on wire racks for 5 minutes. Carefully run a knife around the edge of each muffin cup to remove tartlets from pans. Transfer tartlets to wire racks and cool.
- Pipe or spoon Chocolate Butter Frosting onto tartlets. If desired, top with additional nuts.
Makes 24 tartlets.
Make ahead: Place cooled, unfrosted tartlets in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days. (Or place cooled, unfrosted tartlets in a freezer container; cover. Freeze for up to 3 months.) To serve, thaw tartlets, if frozen. Continue with final step of recipe to frost.
Chocolate Butter Frosting: In a large bowl, beat 1/4 cup butter, softened, with an electric mixer on medium to high speed until smooth. Beat in 1/4 cup unsweetened cocoa powder. Gradually add 3/4 cup sifted powdered sugar, beating well. Slowly beat in 2 tablespoons milk and 1 teaspoon vanilla. Gradually beat in 2-1/4 cups sifted powdered sugar. Beat in enough additional milk, 1 teaspoon at a time, to reach piping consistency.
- Pies/Tarts, Desserts