1 (3-ounce) package cream cheese, softened
3/4 cup all-purpose flour
1/3 cup sugar
1/4 cup unsweetened cocoa
3 (1-ounce) squares unsweetened baking chocolate
2/3 cup sugar
1 teaspoon vanilla
1 (1-ounce) square white baking bar
1/2 teaspoon shortening
Heat oven to 325°F.
Combine 1/2 cup butter and cream cheese in bowl. Beat at medium speed until smooth. Add all remaining shell ingredients; beat at low speed until well mixed and forms a dough.
Shape dough into 24 (1 1/4-inch) balls with floured hands. Place 1 ball of dough into each ungreased mini muffin cup. Press dough evenly on bottom and up sides of muffin cup.
Melt baking chocolate and 3 tablespoons butter in saucepan over low heat, stirring occasionally, until smooth. Remove from heat. Cool 5 minutes. Stir in all remaining filling ingredients until smooth.
Spoon filling into each shell. Bake 26-28 minutes or until filling is set. Cool in pans 5 minutes. Carefully remove tartlets from pan. Cool completely on cooling racks over waxed paper.
Microwave white baking bar and shortening in small microwave-safe bowl. Stir until smooth; drizzle glaze over tartlets.
Use a toothpick to carefully loosen warm tarts from pans.