---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Walnut and Chocolate Tassies
  Categories: Cookies
       Yield: 24 servings
  
            For crust:
            Nonstick cooking spray
       1 c  All-purpose flour
       1 ds Salt
     1/2 c  Unsalted butter; chilled
            And cut into small pieces
       3 oz Light cream cheese; chill
            Cut in small pieces
            For filling:
     3/4 c  Chopped walnuts
     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
  
   Recipe by: St. Louis Post-Dispatch 4/29/96
      To prepare crust: Coat 2 minimuffin tins (1 3/4 inches 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 degrees. Divide dough into 24
   pieces. Place each piece into muffin mold, pressing dough firmly onto
   bottom and sides to form tart shells.
      To prepare 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. Yield: 24 tarts.
   By Betty Rosbottom.
  
 -----