Tiny Raspberry Cheesecake Tarts

1. 1

   In a small saucepan, stir the cut up chocolate and shortening over low heat until melted.

2. 2

   Remove from heat.

3. 3

   Using a clean small paintbrush, brush the insides (bottom and sides) of each phyllo shell evenly with the melted chocolate.

4. 4

   Return each shell to the plastic tray included in the package.

5. 5

   Chill the phyllo shells in the refrigerator for about 20 min or until the chocolate is set.

6. 6

   Meanwhile, in another bowl, stir together the cream cheese, sour cream, and powdered sugar until smooth.

7. 7

   Stir in the raspberry liqueur.

8. 8

   Transfer the mixture to a small resealable plastic bag; seal bag.

9. 9

   Snip off a corner of the bag and pipe about 1-2 tsp of the cream cheese mixture into each shell.

10. 10

    Top each with a raspberry.

11. 11

    Cover tarts loosely and chill for 2-4 hours.

No additional tips available.