Chocolate Tarts with Peppermint Creme
2 packages (15 shells each) frozen mini phyllo shells
⅓ cup plus ¾ cup heavy cream, divided
4 ounces bittersweet or semisweet baking chocolate, cut into chunks
2 ounces cream cheese, softened
4 tablespoons sugar, divided
½ teaspoon pure peppermint extract
Prepare phyllo shells as directed on package for crisp unfilled tarts. Cool completely.
Microwave ⅓ cup cream and chocolate in microwaveable 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 sugar in large bowl until smooth. Beat remaining ¾ cup cream, remaining 2 tablespoons sugar and extract in medium bowl with electric mixer until stiff peaks form. Add half the whipped cream to cream cheese mixture; stir until well blended. Gently stir in remaining whipped cream.
Spoon about 1 tablespoon peppermint crème into each tart. Garnish with chocolate shavings, if desired. Refrigerate until ready to serve.
Cook's note: Look for mini phyllo shells in the freezer case.