Chocolate Peppermint Phyllo Tarts

By Posie (Harwood) Brien
December 10, 2015
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Author Notes: The simplest, quickest one-bite dessert for the holidays (or any time of year, really). Adapted from McCormick, this recipe combines a two-ingredient chocolate ganache with phyllo cups (shape them yourself if you're feeling ambitious). The tarts are topped with decadent, mint-infused whipped cream. Posie (Harwood) Brien

Makes: 15 miniature tarts

  • 15 mini phyllo shells (or see instructions for shaping them yourself)
  • 4 ounces bittersweet chocolate
  • 1 cup heavy cream, divided into 1/4 cup and 3/4 cup
  • 4 tablespoons sugar, divided
  • 1/2 teaspoon pure peppermint extract
  • 2 ounces cream cheese, softened
  • Fresh mint, grated, chocolate, or sparkling sugar, for garnish (optional)
  1. If you can't find pre-shaped shells, or if you prefer to shape them yourself, it's easy: Just buy frozen phyllo dough, defrost, press small squares of it into a miniature muffin pan to form the shells, and bake for about 10 minutes at 375° F. (The pre-shaped shells don't need to be baked—they're baked already and will thaw as you prep.)
  2. In a large bowl, melt the chocolate with 1/4 cup of the cream until smooth and completely melted.
  3. Let the ganache cool for a few minutes, then spoon it into each phyllo shell, filling each one almost to the top. Shake the shell slightly to even out the ganache.
  4. In a stand mixer fitted with the whisk attachment or using a hand mixer, whip the remaining 3/4 cup of cream with the sugar and peppermint extract to stiff peaks.
  5. Gently fold the cream cheese into the whipped cream to incorporate.
  6. Top each mini tart with a dollop of the mint whipped cream. If you want a garnish, top with fresh mint, grated chocolate, or a sprinkling of sparkling sugar.

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