black and white

Tonight we're having a little celebration for the Young Women at church. My friend Lori, a total artist (for real, that's what she studied in college), was in charge, and the presentation is going to be all black and white. b&w photos and such. I was asked to bring a treat of some sort, and since I knew the decorations were going to be black and white, I thought I'd work with that theme. Being pregnant makes me crave random things, but 2 things that never fail me are chocolate and lemon. Not together. No, no. Light, lemon-ey, creamy treats (like cute Sarah Winn's amazing lemon tart!) and rich, dense chocolate. And how perfect that dark chocolate is almost black, and creamy lemon is almost white? And since it's a standing and walking around kind of event, I decided to make mini tarts. I'm a little embarrassed to reveal to all of you how easy it all was, but I might as well share the joy. Try making something like this at your next party. It'll be a hit! (At least I hope so)
Mini Chocolate Truffle Tarts
makes about 2.5 dozen

crust:
1 C all-purpose flour
1/4 C dutch-processed cocoa powder
2 T sugar
1/4 t salt
2 oz cream (or nuefchatel) cheese, softened
8 T (1 stick) unsalted butter, softened

filling:
1 C heavy cream
12 oz bittersweet chocolate (not semi-sweet)
1 T pure vanilla extract
1/4 t kosher salt
6 T unsalted butter, softened

toasted sliced almonds, for serving (optional)

1. In a large bowl, whisk together the flour, cocoa powder, sugar, and salt for the crust. In the bowl of a food processor, pulse together the cream cheese and butter, until combined. Add the dry ingredients, and pulse (scraping down the sides occasionally) until the dough resembles coarse crumbs. Replace into a bowl and press together until it forms a ball.
2. In a lightly greased mini muffin pan, place about 1/2 T of dough into each cavity and press into the sides until it reaches the top and looks even. Repeat for all spaces, until you run out of dough. Place in the freezer for 15 minutes until chilled.
3. Bake in a 375° F oven for 7 minutes, or until slighty crisp and fragrant. Let cool for at least an hour.
4. Once the crusts have cooled, make the filling. Place the chocolate in a bowl. Bring the cream to a simmer in the microwave, and pour over the chocolate. Let stand for 1 minute then slowly whisk together. Add the butter and vanilla, and continue stirring until combined.
5. Carefully pour about 1 T into each crust. Sprinkle with a few sliced almonds, if using, and place in the refrigerator to set for at least 3 hours. And serve!

Mini Lemon Cream Tarts
makes about 2.5 dozen
crust:
1-1/4 C all-purpose flour
2 T sugar
1/4 t salt
2 oz cream (or nuefchatel) cheese, softened
8 T (1 stick) unsalted butter, softened

filling:
1 (8 oz) package cream (or nuefchatel) cheese, softenend
juice of 2 lemons
zest of 1 lemon
2/3 ~ 1 C sugar (to taste)

super thin slices of lemon, cut into 6 wedges, for serving (optional)

1. In a large bowl, whisk together the flour, cocoa powder, sugar, and salt for the crust. In the bowl of a food processor, pulse together the cream cheese and butter, until combined. Add the dry ingredients, and pulse (scraping down the sides occasionally) until the dough resembles coarse crumbs. Replace into a bowl and press together until it forms a ball.
2. In a lightly greased mini muffin pan, place about 1/2 T of dough into each cavity and press into the sides until it reaches the top and looks even. Repeat for all spaces, until you run out of dough. Place in the freezer for 15 minutes until chilled.
3. Bake in a 375° F oven for 7 minutes, or until slighty crisp and fragrant. Let cool for at least an hour.
4. Once crusts have cooled, make the filling. In a medium bowl, using a handheld mixer, combine the cheese, lemon juice, zest, and sugar until thorooughly combined. Place in a piping bag or a zip-top bag with a corner cut off and pipe into the crusts till slightly overflowing. Place a tiny lemon slice wedge, if desired. Place in the refrigerator for at least 30 minutes, or until set. Serve and enjoy!