Chocolate Tarts with Peppermint Creme Recipe

These velvety chocolate-filled phyllo cups topped with peppermint creme are like tiny presents for the mouth.
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  • 2 packages (15 shells each) frozen mini phyllo shells
  • 1/3 cup plus 3/4 cup heavy cream
  • 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 McCormick® Pure Peppermint Extract
20 mins

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


2. 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.


3. 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.


4. Spoon about 1 tablespoon Peppermint Creme into each tart. Garnish with chocolate shavings, if desired. Refrigerate until ready to serve.

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


Flavor Variations: Creme filling may also be prepared with 1/2 teaspoon McCormick® Raspberry Extract or Pure Orange Extract.

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Nutrition (per serving)
Calories: 165 Calories
Fat: 13 Grams
Protein: 1 Grams
Cholesterol: 28 Milligrams
Carbohydrates: 11 Grams
Sodium: 41 Milligrams
Fiber: 1 Grams

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