Title: Fudge Tartlets - Glorious Liqueurs
Categories: Makebooze
Yield: 48 Tartlets

CREAM CHEESE DOUGH
1	pk	(8oz) cream cheese,
		Softened
1	c	Unsalted butter, softened
2 2/3	c	Flour
FUDGE FILLING
2	oz	Unsweetened chocolate
3	tb	Unsalted butter
1		Egg
4	oz	Cream cheese, softened
1/2	c	Firmly packed light brown
		Sugar
1	tb	Creme de cacao, orange
		Liqueur, Nocello or other
		Liqueur
1/2	ts	Vanilla extract
DEEP CHOCOLATE GLAZE
2	oz	Unsweetened chocolate
1/2	c	Sugar
2	tb	Same liqueur used in
		Filling
3	tb	Water
2	tb	Unsalted butter

Cream Cheese Dough:

Beat butter and cream cheese until blended. Reduce speed, beat in flour just until blended. Divide into 4 pieces, wrap in plastic wrap and refrigerate at least 4 hours to firm up.

Preheat oven to 350F.

Pinch off pieces of dough and press into small tartlet pans. Place pans on cookie sheets and bake until firm and slightly colored, about 20 minutes. Keep on cookie sheets to cool.

Fudge Filling:

Melt chocolate and butter; remove from heat.

Beat egg, cream cheese and brown sugar until smooth. Beat in chocolate, liqueur and vanilla just until blended.

Divide filling among tart shells, return to oven and bake until filling sets but is still a bit wobbly, about 10 minutes. Remove from oven and let cool completely on cookie sheets on a wire rack.

Deep Chocolate Glaze:

Melt the chocolate over very low heat in a heavy saucepan. Add sugar, liqueur and water. Bring to a simmer, stirring once or twice. Remove from the heat. Beat in the butter until it melts and the glaze is shiny. let it cool until it thickens slightly.

Carefully loosen tartlets from pans with the tip of a sharp paring knife. Place on cookie sheets. Spoon a dollop of glaze over the filling in each tartlet. (There will be some glaze left over.)

Let tartlets cool completely before storing them in a single layer in tightly closed containers. They freeze well.

New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96.

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