---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Walnut And Chocolate Tassies
 Categories: Cookies
      Yield: 24 Cookies
 
           Crust:
           Nonstick cooking spray
      1 c  All-purpose flour
      1 ds Salt
    1/2 c  Unsalted butter; chilled,
           - cut into small pieces
      3 oz Light cream cheese;
           - chilled, cut in small
           - pieces
           Filling:
    3/4 c  Walnuts; chopped
    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
 
  Crust:

  Coat 2 mini-muffin tins (1-3/4" 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°F. Divide dough into
  24 pieces. Place each piece into muffin mold, pressing dough firmly
  onto bottom and sides to form tart shells.

  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.

  Recipe by Betty Rosbottom

  Recipe FROM: St. Louis Post-Dispatch, Apr 29, 1996
 
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