Chocolate Coffee Cheesecake Tartlets |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 15 |
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End your meal on a sweet(but sensible) note with these lavisly-satisfying treats you enjoy in just 2 bites. Ingredients:
2 tbs slivered almonds |
1(2.1oz.pkg )frozen mini-phyllo cups,thawed |
2 tbs heavy cream |
1/2 tsp instant espresso powder |
1(3oz)pkg cream cheese,softened |
3 tbs powdered sugar |
2 tbs. lt. brown sugar |
1 oz. bittersweet chocolate |
Directions:
1. Preheat oven to 350. Place almonds in single layer in shallow pan. Bake ,stirring occasionally 5 to 7 mins or till lightly toasted.
2. Place thawed pastry shells on baking sheet and bake 3 to 5 mins or till crisp.
3. Stir together 1Tbs. cream and 1/2 tsp espresso powder in small micro-safe ramekin or cup. Microwave at high 10 seconds;stir till espresso is dissolved.
4. Beat cream cheese and sugars at med-high with mixer till smooth. Gradually add espress mixture,and beat 30 seconds or till creamy and light. Spoon 1 rounded teaspoonful into each phyllo cup.
5. Microwave chocolate and remaining 1Tbs. cream in small micro-safe cup at high for 20 seconds,stirring after 10 seonds and at end till smooth. Spoon 1/4tsp. chocolate mixture over each tart. top immediately with almonds. Cover and chill 2 hours or up to 24.
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