1 Chocolate Cake Mix
1/2 C. Butter or Margarine
1 Egg
Filling:
1 8 oz. Pkg. Low Fat Cream Cheese, at room temperature
1/4 C. Cocoa
1/2 C. Powdered Sugar
8 oz. Whipped Topping
Fresh Raspberries for garnish
Preheat oven to 325 degrees. Mix together the dry cake mix, melted butter and egg. Spray a mini muffin tin with cooking spray. Spoon small amounts of batter into tin so that each cup is about 1/2 full. Bake 10-12 minutes. Let the tarts rest for 1 minute and then press each tart down gently with a tart shaper if you have one. I don't so I use the handle of my ice cream scooper. This creates the impression for the filling. You can skip this step and just use less filling on each tart. Remove tarts from pan and continue making more until you have used all of the batter.
Mix the filling by whipping the cream cheese until smooth. Add the cocoa and powdered sugar. Taste to make sure the filling is sweet enough. Add more sugar if you think it is necessary. Fold in the whipped topping. Spoon small amounts of the filling into the tarts after they have cooled completely and then place a raspberry on top of each one. Chill well before serving. Makes at least 48 tartlets.
