Chocolate Tarts with Peppermint Crème
From The McCormick Science Institute
|30 (2 pkgs) frozen mini phyllo shells|
|1/3 cup plus 3/4 cup heavy cream, divided|
|4 oz bittersweet or semi-sweet chocolate, cut into chunks, plus additional for garnish|
|2 oz cream cheese, softened|
|4 Tbsp sugar, divided|
|½ tsp pure peppermint extract|
Prepare phyllo shells as directed on the package for crisp unfilled tarts. Cool completely.
Microwave 1/3 cup of the cream and the chocolate in a microwavable bowl on high for 30 seconds. Stir until chocolate is completely melted. Cool 5 minutes or until chocolate ganache starts to thicken. Spoon a heaping teaspoon of ganache into each tart shell. Cool completely.
Beat cream cheese and 2 tablespoons of the sugar in a large bowl until smooth. Beat remaining ¾ cup cream, remaining 2 tablespoons of sugar, and extract in a medium bowl with an electric mixer until stiff peaks form. Add half of the whipped cream to the cream cheese mixture; stir until well blended. Gently stir in remaining whipped cream.
Pipe about 1 tablespoon peppermint crème into each tart. Garnish with chocolate shavings. Refrigerate until ready to serve. Makes 30 tarts
Per serving: 81 calories; 6g total fat; 3g saturated fat; 14mg cholesterol; 18mg sodium; 6g total carbohydrates; 1g protein;