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1
To prepare crust:
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2
Coat 2 minimuffin tins (1 3/4 inches in diameter, with 12 molds each) with nonstick cooking spray; set aside.
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3
Place flour and salt in bowl of food processor fitted with metal blade.
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4
Add butter and cream cheese; process for several seconds, pulsing machine on and off, until mixture resembles rolled oats.
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5
(Alternately, by hand, place ingredients in mixing bowl and use pastry blender or 2 table knives to cut butter and cream cheese into flour.)
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6
Place mixture on lightly floured work surface; gather together a small amount to form into ball.
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7
To ensure even blending of fat and flour, smear ball of dough onto work surface with heel of hand.
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8
Repeat technique with remaining mixture.
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9
Gather dough into single mass and flatten into disk.
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10
Wrap in plastic wrap; refrigerate at least 30 minutes.
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11
When ready to bake, preheat oven to 350F (180C).
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12
Divide dough into 24 pieces.
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13
Place each piece into muffin mold, pressing dough firmly onto bottom and sides to form tart shells.
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14
To prepare filling: Mix together nuts, sugar, chocolate and eggs in small bowl.
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15
Divide mixture among prepared tart shells.
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16
Bake tarts until crusts are golden, 20 to 25 minutes.
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17
Remove from oven.
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18
Let cool 5 minutes, then unmold.
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19
Tarts can be served warm or cool.
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20
(Tarts can be made 1 day ahead.
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21
Keep in airtight container at room temperature.)
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22
When ready to serve, whip cream until soft peaks form.
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23
Gradually beat in brown sugar.
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24
Stir in rum.
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25
Whip until firm peaks form.
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26
Transfer to serving bowl.
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27
Arrange.
