2 pkg phyllo (fillo) frozen mini shells (15 shells each) [freezer section near frozen pies]
1/3 cup plus 3/4 heavy cream, divided
4 oz bittersweet or semi-sweet baking chocolate, cut into chunks (chocolate chips will do)
2 oz cream cheese, softened
2 Tbsp sugar, divided
1/2 tsp peppermint extract
Prepare phyllo shells as directed on package for crisp unfilled tarts (heat in toaster oven 3-4 minutes). Cool completely.
Microwave 1/3 cup of the cream and chocolate in a microwaveable bowl on High 1 minute, stirring after 30 second. Stir until chocolate is completely melted. Cool 5 minutes or until chocolate ganache starts to thicken. Spoon a teaspoon of ganache into each shell. Cool completely.
Beat cream cheese and 2 Tbsp of the sugar in a large bowl until smooth. Beat remaining 3/4 cup of cream, remaining 2 Tbsp sugar and extract in a medium bowl with electric mixer until stiff peaks form. Add 1/2 of the whipped cream to the cream cheese mixture; stir until blended. Gently stir in the rest of the whipped cream.
Spoon about a tablespoon of the peppermint creme into each tart. Garnish with chocolate shavings, if desired. Makes 30 tarts.
Variation: use raspberry extract or orange extract instead of peppermint.
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