Chocolate Peppermint Phyllo Tarts – a delicious recipe with phyllo shells, bittersweet chocolate, heavy cream, sugar, peppermint, cream cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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 375u00b0 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.
467
kcal
Calories
35
g
Fat
34
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 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, and more.
Yes, Chocolate Peppermint Phyllo Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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