Peppermint Tassies
(from BearNakedBaker’s recipe box)
Source: BearNakedBaker
Prep time: 15 minutes
Serves 15 people
Categories: Cookies
Ingredients
- Makes 15 (2 tart) servings.
- Prep Time: 20 minutes
- 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 (1/4 package) cream cheese, softened
- 4 tablespoons sugar, divided
- 1/2 teaspoon Pure Peppermint Extract
Directions
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Directions
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Prepare phyllo shells as directed on package for crisp unfilled tarts. Cool completely.
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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.
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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 peppermint extract in medium bowl with electric mixer on high speed 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.
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Spoon about 1 tablespoon Peppermint Crème into each tart. Garnish with grated chocolate, if desired. Refrigerate until ready to serve.
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Tips
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Test Kitchen Tip: Mini phyllo shells are available in the frozen section of most supermarkets.
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Flavor Variations: Crème filling may also be prepared with 1/2 teaspoon Raspberry Extract or Pure Orange Extract.