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Category   Desserts - Breads
Sub Category   None
Servings   30 TARTS
Preptime   20 MIN

2 PKG (15 shells each) frozen mini phyllo shells
1/3 C plus 3/4 C heavy cream, divided
4 oz semi sweet baking chocolate, cut into chunks
2 oz cream cheese softened
4 TBL sugar divided
1/2 tsp pure peppermint extract

Prepare phyllo shells as directed on package for crip uniform untilled tarts. Cool completely
Microwave 1/3 C of the cream and chocolate in microwaveble 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
Beat cream cheese and 2 TBL of the sugar in large bowl until smooth. Beat remaining 3/4 C cream, remaining 2 TBL sugar and extract in medium bown with electric mixer until stiff peaks form. Add 1/2 of the whipped cream to cream sheese misture stir until will blended. Gently stir in remaining whipped cream
Spoon about 1 TBL peppermint cream into each tart. Garnish with shocolate chavings. Refirgerate until ready to serve
Serving Suggestions
Cream filling may also be prepared with 1/2 TSP Raspberry or Orange extract

Originally Submitted

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