by kirra » Fri Nov 06, 2009 8:24 pm
Chocolate Tarts with Peppermint Creme
Ingredients:
2 packages (15 shells each) frozen mini phyllo shells
1/3 cup plus 3/4 cup heavy cream, divided
4 ounces bittersweet or semi-sweet baking chocolate, cut into chunks
2 ounces cream cheese, softened
4 tablespoons sugar, divided
1/2 teaspoon Pure Peppermint Extract
Preparation:
Prepare phyllo shells as directed on package for crisp unfilled tarts. Cool completely.
Microwave 1/3 cup of the 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. Beat remaining 3/4 cup 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 Crème into each tart. Garnish with chocolate shavings, if desired. Refrigerate until ready to serve.
Yields 30 tarts.
Note: Mini phyllo shells are available in the frozen section of most supermarkets.
Variations: Crème filling may also be prepared with 1/2 teaspoon Raspberry Extract or Pure Orange Extract.
[b][size=150]Chocolate Tarts with Peppermint Creme
[/size]
Ingredients:[/b]
2 packages (15 shells each) frozen mini phyllo shells
1/3 cup plus 3/4 cup heavy cream, divided
4 ounces bittersweet or semi-sweet baking chocolate, cut into chunks
2 ounces cream cheese, softened
4 tablespoons sugar, divided
1/2 teaspoon Pure Peppermint Extract
[b]Preparation:[/b]
Prepare phyllo shells as directed on package for crisp unfilled tarts. Cool completely.
Microwave 1/3 cup of the 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. Beat remaining 3/4 cup 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 Crème into each tart. Garnish with chocolate shavings, if desired. Refrigerate until ready to serve.
Yields 30 tarts.
[b]Note:[/b] Mini phyllo shells are available in the frozen section of most supermarkets.
[b]Variations: [/b]Crème filling may also be prepared with 1/2 teaspoon Raspberry Extract or Pure Orange Extract.