Chocolate-Coffee Cheesecake Tartlets
- prep time:
- 30 minutes
- cook time:
- 12 minutes
- other time:
- Chill: 2 hours
Sandy Bell
Served these at Maggies bridal shower. I usually double the recipe.
ingredients
- 2 Tbsp. slivered almonds
- 1 (2.1 oz) pkg frozen mini-phyllo
- pastry shells, thawed
- 2 Tbsp. heavy cream, divided
- 1/2 tsp. instant espresso powder
- 1 (3 oz) pkg cream cheese, softened
- 3 Tbsp. powdered sugar
- 2 Tbsp light brown sugar
- 1 oz bittersweet chocolate
directions
- 1
1. Preheat oven to 350 degrees. Place almonds in a single layer in a shallow pan. Bake 5 to 7 minutes stirring occasionally, until lightly toasted and fragrant.
- 2
2. Place thawed pastry shells on a baking sheet, and bake at 350 for 3 to 5 minutes or until crisp.
- 3
3. Stir together 1 Tbsp cream and 1/2 tsp espresso powder in a small microwave-safe cup. Microwave at HIGH10 seconds; stir until espresso is dissolved.
- 4
4. Beat cream cheese and sugars at medium high speed with mixer until smooth. Gradually add espresso mixture, and beat 30 seconds or until creamy and light. Spoon 1 rounded teasoonful into each phyllo spell.
- 5
5. Microwave chocolate and remaining 1 Tbsp cream in a small microwave safe cup at HIGH 20 seconds, stirring after 10 seconds and at end until smooth. Spoon 1/4 tsp chocolate mixture over each tart. Top immediately with almonds. Cover and chill 2 hours or up to 24 hours.
Source: Sandy Bell
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