Chocolate Tarts with Peppermint Creme

 
Published12/21/2009 12:03 AM

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.

Serves 30.

Cook's note: Look for mini phyllo shells in the freezer case.

McCormick.com

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