Chocolate Butterscotch Tartlets |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 45 |
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Tartlets are like cake popsâtiny and tasty, and a tempting way to experiment with different fillings. But this prizewinning combo is too good to toy with. âJennifer Larison, Tucson, Arizona Ingredients:
1 cup (6 ounces) semisweet chocolate chips |
1/2 cup butterscotch chips |
1-1/2 cups heavy whipping cream, divided |
1-1/2 teaspoons apricot brandy |
4-1/2 teaspoons confectioners' sugar |
1/4 teaspoon vanilla extract |
3 packages (1.9 ounces each) frozen miniature phyllo tart shells |
grated orange peel |
Directions:
1. Place chocolate and butterscotch chips in a small bowl. In a small saucepan, bring 1 cup cream just to a boil. Pour over chips; whisk until smooth. Stir in brandy. Cool to room temperature, stirring occasionally. Refrigerate until chilled.
2. In a large bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spoon chocolate mixture into tart shells; top with whipped cream and garnish with orange peel. Refrigerate until serving. Yield: 3-3/4 dozen.
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