Fruity Chocolate Tortilla Cups |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Her south-of-the-border treats are meal-ending favorites, notes Marion Karlin, Waterloo, Iowa. âYou'll love the presentation of strawberries, apricots, peaches and plums in chocolate-drizzled tortilla cups.â Ingredients:
1 to 2 tablespoons butter, softened |
8 flour tortillas (6 inches), warmed |
3/4 cup semisweet chocolate chips |
1 teaspoon shortening |
filling: |
1 pound fresh apricots, halved |
2 tablespoons honey |
1-1/2 cups halved fresh strawberries |
3 small plums, sliced |
2 medium peaches, sliced |
1/2 cup heavy whipping cream |
2 tablespoons confectioners' sugar |
Directions:
1. Spread butter over one side of each tortilla. Press tortillas, butter side down, into ungreased 8-oz. custard cups. Place on a 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 10-12 minutes or until golden brown. Remove tortilla cups from custard cups; cool on wire racks.
2. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over insides of tortilla cups; refrigerate for 3-4 minutes or until set.
3. For filling, in a food processor, combine apricots and honey; cover and process until smooth. In a large bowl, combine the strawberries, plums and peaches; add apricot mixture and gently toss to coat. Spoon 1/2 cup into each tortilla cup.
4. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Dollop onto fruit. Yield: 8 servings.
|
|