Thin Mint Tarts

1. Preheat the oven to 350°F. Place 10 individual 3½-inch tart pans on a baking sheet.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese with the butter, sugar, brown sugar and vanilla extract until light and fluffy, 4 to 5 minutes.

3. In a medium bowl, sift the flour with the cocoa powder and salt to combine. Add to the mixer and mix until fully combined.

4. Divide the dough into 10 even pieces and place a piece in each tart pan. Using your fingers, press the dough into an even layer on the base and up the side of each pan. Chill the crusts in the refrigerator for at least 30 minutes.

5. Poke the base of each crust a few times with a fork. Bake until the crusts appear dry and set on the surface, 10 to 12 minutes. Cool completely.

6. Meanwhile, make the filling: Place the dark chocolate in a medium-size heat-safe bowl. In a small pot, bring the cream to a simmer over medium heat. Pour the hot cream over the chocolate and stir until smooth. Stir in the peppermint extract.

7. Divide the chocolate filling evenly among the tart shells. Chill the tarts until the filling is set, 20 to 30 minutes.

8. To finish, dust the surface of the tarts with cocoa powder and garnish with chopped fresh mint. Store at room temperature in an air-tight container for up to two days.