CHOCOLATE TARTS WITH PEPPERMINT CREME

By sarey

Ingredients

• 2 PKG MINI PHYLLO SHELLS
• 1/3 C PLUS 3/4 C HEAVY CREAM, DIVIDED
• 4 OZ SEMI-SWEET BAKING CHOCOLATE CUT INTO CHUNKS
• 2 OZ CREAM CHEESE, SOFTENED
• 4 T SUGAR, DIVIDED
• 1/2 t PEPPERMINT EXTRACT

Preparation

Step 1

PREPARE SHELLS AS DIRECTED ON PACKAGE FOR CRISP UNFILLED TARTS. COOL COMPLETELY.

MICROWAVE 1/3 C OF THE CREAM AND CHOCOLATE ON HIGH FOR 1 MINUTE, STIRRING AFTER 30 SECONDS. STIR UNTIL CHOCOLATE IS MELTED. COOL 5 MINUTES OR UNTIL CHOCOLATE STARTS TO THICKEN. SPOON A HEAPING TEASPOON OF CHOCOLATE INTO EACH TART SHELL. COOL COMPLETELY.

BEAT CREAM CHEESE AND 2 T OF THE SUGAR IN A LARGE BOWL UNTIL SMOOTH. BEAT REMAINING 3/4 C CREAM, REMAINING 2 T SUGAR AND EXTRACT IN MEDIUM BOWL UNTIL STIFF PEAKS FORM. ADD 1/2 OF THE WHIPPED CREAM TO THE CREAM CHEESE MIXTURE, STIR UNTIL WELL BLENDED. GENTLY STIR IN REMAINING WHIPPED CREAM.

SPOON ABOUT 1 T PEPPERMINT CREAM INTO EACH TART. GARNISH WITH CHOCOLATE SHAVINGS.

CHILL UNTIL READY TO EAT.