I know I a lot of people who’re diabetic, so I’ve started posting a “series” of desserts called “Diabetic Desserts”. Look out for em!
1. Preheat oven to 325°F. In a small bowl, beat the butter and cream cheese until smooth, then beat in flour. Drop dough by scant tablespoonfuls into greased miniature muffin cups; with well-floured hands, press dough onto bottoms and up sides of cups.
2. Bake 20 to 25 minutes or until golden brown. Cool 5 minutes before transferring tart shells to wire racks to cool completely.
3. In a small saucepan, melt both chocolate chips with cream over low heat, stirring until blended. Transfer to a small bowl, cover, and refrigerate until firm.
4. Beat chocolate mixture until soft peaks form. Pipe or spoon ganache into tart shells. Top with whipped cream, raspberries, and confectioners’ sugar, if using.