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Chocolate Tarts With Peppermint CrèmeChocolate Tarts

Prep Time:  20 minutes
Makes 30 tarts.


2 pkg. (15 shells each) frozen mini phyllo shells
~ 1/3 cup plus 3/4 cup heavy cream, divided
~ 4 oz. bittersweet or semi-sweet baking chocolate, cut into chunks
~ 2 oz. cream cheese, softened
~ 4 tbsp. sugar, divided
~ 1/2 tsp. McCormick® Pure Peppermint Extract


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

Recipe & photo courtesy of



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