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Recipe: Chocolate Tarts with Peppermint Cream (using phyllo shells, with flavor variations, microwave)

Desserts - Pies and Tarts
CHOCOLATE TARTS WITH PEPPERMINT CREAM



2 pkg. (15 shells each) frozen mini phyllo shells*
1/3 cup plus 3/4 cup heavy whipping cream, divided use
4 squares (1 oz. each) bittersweet or semi-sweet baking chocolate, cut into chunks
2 oz. cream cheese, softened
4 tbsp. sugar, divided use
1/2 tsp. McCormick Pure Peppermint Extract

repare phyllo shells as directed on package for crisp unfilled tarts. Cool completely.

Microwave 1/3 cup of the heavy cream and chocolate in microwavable bowl on HIGH 1 minute, stirring after 30 seconds. Stir until chocolate is completely melted. Cool 5 minutes or until chocolate ganache starts to thicken.

Spoon a heaping teaspoon ganache into each tart shell. Cool completely.

Beat cream cheese and 2 tablespoons of the sugar in large bowl until smooth; set aside.

Beat remaining 3/4 cup heavy cream, remaining 2 tablespoons sugar and extract in medium bowl with electric mixer until stiff peaks form.

Add 1/2 of the whipped cream to cream cheese mixture; stir until well blended. Gently stir in remaining whipped cream.

Spoon about 1 tablespoon Peppermint Cream into each tart. Garnish with chocolate shavings, if desired. Refrigerate until ready to serve.

*Mini phyllo shells are available in the frozen section of most supermarkets.

FLAVOR VARIATIONS:
Cream filling may also be prepared with 1/2 teaspoon McCormick Raspberry Extract or Pure Orange Extract.

Makes 30 tarts
Source: McCormick
MsgID: 1112625
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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