Bittersweet Chocolate Tartlets

Ingredients
1/2 cup butter, softened
3 ounce cream cheese, softened
2/3 cup flour
2/3 cup whipping cream
3 ounce semisweet or bittersweet chocolate, chopped
3 ounce milk chocolate, chopped
Whipped cream
Fresh raspberries
Sifted powdered sugar

Directions

1. Preheat oven to 325F.
   
2. In medium mixing bowl, beat the butter and cream cheese with an electric mixer on medium speed until combined.
   
3. Stir in flour.
   
4. With floured fingers, press a slightly rounded tsp of pastry evenly into the bottom and up the side of each of 24 ungreased mini-muffin pans.
   
5. Bake for 20 to 25 minutes or until pastry is golden. Cool 5 minutes in pan and then transfer to wire rack to cool completely.
   
6. In a small saucepan, bring 2/3 cup whipping cream just to simmering over medium heat.
   
7. Remove from heat and add chocolates; let stand for 2 minutes.
   
8. Stir until smooth and melted; transfer to a medium bowl.
   
9. Cover and chill for 1 hour.
   
10. Beat chocolate mixture with an electric mixer on medium speed until soft peaks form (tips curl).
    
11. Spoon into baked pastry cups.
    
12. Cover and chill until serving time. Just before serving, top each tart with whipped cream, one raspberry, and a dusting of powdered sugar.