First of all, please accept my apology. If you all you like is pictures, feel free to stop reading. But, if you like me and you trust me, and you like mint and chocolate and cheesecake, I suspect you’ll keep reading! Forgive me, dear fans, for I have committed a sin in the blogging world. The following recipe has no picture. I’d like to think that’s because this dessert is just so darn good that each one was gobbled up before it had a chance for a photo shoot. Seriously, just take my word. And make your friends and family happy next time you have a party to go to
1/4 cup butter, softened
1/4 cup sugar
3/4 cup flour
1/3 cup cocoa powder
Cream butter and sugar together in food processor. Add egg and process to combine. Stir together flour and cocoa powder, and add to food processor, pulsing to combine until mixture is just crumbly. Gently roll small balls of dough in your pamn and place them in a greased mini muffin tin. Use a tart shaper to press tarts, flouring the tart shaper when necessary to prevent sticking. Bake in a preheated 350F oven for about 10 minutes. Cool on rack.
4 oz semi sweet chocolate, melted and cooled
4 oz cream cheese, room temperature
1/3 cup sugar
1/4 cup sour cream or ricotta cheese
peppermint extract or oil, to taste (I used oil, which is stronger than extract. I started with 1/4 tsp, and added a few extra drops to suit my tastes.)
Blend cream cheese until very soft and smooth, then blend in sugar and ricotta. Beat in egg and peppermint oil. Stir in melted chocolate, mixing on low speed. Mix in more peppermint, if desired.
Divide filling among cooled tart shells. Bake at 325F for about 15-18 minutes, until set. Cool and remove from pans.
Note: I got 22 tart shells from this amount of crust, and had leftover cheesecake filling. Next time, I will have to figure out how to adjust a bit to make it even.