How many times have your watched friends decline dessert but then give in to just one bite?

EVANS CAGLAGE/DMN; food styling by ANNE GREER McCANN/Special Contributor

These miniature tarts - chocolate pots de crème and tiny buttermilk pies - are simple yet so pretty that friends will think you hired a pastry chef.

You may remember pots de crème, a rich, soft chocolate served in demitasse cups, or decadent buttermilk pie, a Southern favorite. These miniature versions are made in a blender, poured into small pastry shells and are ready in minutes. Only the pie requires baking.

You can use Athens phyllo shells or Sable & Rosenfeld mini pastry shells. Both are available at Central Market.

The phyllo shells are my favorite. They are available at many supermarkets in the frozen foods section. They need to be crisped in a 350 F oven before filling with the chocolate mixture.

For the buttermilk pies, pre-baking is not needed. The texture is like a chewy sugar cookie with a crisp shell: rich and delicious.

Anne Greer McCann is a Dallas author and restaurant consultant. Her Web site is annegreermccann.com.

Heat whipping cream to a boil. Add a little of the hot liquid to the beaten egg, then add the egg mixture to the hot cream and whisk constantly, on low heat, for a minute or so to cook the egg.

Put the chocolate chips in the blender with the lid on but the center of the lid removed. With the blender running, pour the hot liquid through the top and blend until smooth. You will need to scrape the sides several times.

Pour into shells and cool. Makes about 24 pots.

PER SERVING: Calories 312 (64% fat) Fat 22 g (7 g sat) Cholesterol 18 mg Sodium 123 mg Fiber 1 g Carbohydrates 25 g Protein 4 g

Preheat oven to 350 F.

Put all the ingredients but the pastry shells in the blender and blend until smooth, scraping down the sides several times.

Put shells on a cookie sheet. Transfer the batter to a measuring cup. Pour the batter into pastry shells, almost to the top.

Bake for 12 minutes, or until puffed and lightly browned. Cool and refrigerate. Garnish with a dollop of sweetened whipped cream and a fresh raspberry. Makes 26 bites.

PER SERVING: Calories 321 (59% fat) Fat 21 g (7 g sat) Cholesterol 24 mg Sodium 137 mg Fiber 1 g Carbohydrates 29 g Protein 4 g