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

  1. Directions

  2. Prepare phyllo shells as directed on package for crisp unfilled tarts. Cool completely.

  3. 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.

  4. 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.

  5. Spoon about 1 tablespoon Peppermint Crème into each tart. Garnish with grated chocolate, if desired. Refrigerate until ready to serve.

  6. Tips

  7. Test Kitchen Tip: Mini phyllo shells are available in the frozen section of most supermarkets.

  8. Flavor Variations: Crème filling may also be prepared with 1/2 teaspoon Raspberry Extract or Pure Orange Extract.

Email to a friend | Print this recipe | Back