Chocolate Peppermint Tarts

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  • 2 pkg frozen mini phyllo shells
  • 1/3 cup plus ¾ cup heavy cream, divided
  • 4oz. bittersweet or semi-sweet baking chocolate, cut into chunks 2oz cream cheese, softened
  • 4 Tablespoon sugar, divided
  • ½ teaspoon McCormick peppermint extract


Garnish: 1 Tablespoon grated chocolate and/or crushed candy cane (optional) 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 for 1 minute; stirring after 30 seconds.  Stir until chocolate is completely melted.  Cool 5 minutes. Spoon a heaping teaspoon into each tart shell.  Cool completely.

Beat cream cheese and 2 Tablespoons of the sugar in large bowl until smooth.  Beat remaining ¾ cup cream, remaining 2 Tablespoons sugar, and peppermint extract in medium bowl with electric mixer until stiff peaks form.  Stir ½ of the whipped cream into cream cheese mixture until well blended.  Gently stir in remaining whipped cream.  Spoon about 1 Tablespoon into each tart. Sprinkle with grated chocolate or crushed candy cane if desired. Refrigerate until ready to serve.

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