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2 Tbspalmonds, slivered
1 pkg(2.1 oz)frozen mini-phyllo pastry shells, thawed
2 Tbspheavy cream, divided
1/2 tspinstant espresso powder
1 pkg(3 oz)cream cheese, softened
3 Tbsppowdered sugar
2 Tbsplight brown sugar
1 ozbittersweet chocolate
How to Make CHOCOLATE-COFFEE CHEESECAKE TARTLETS
- Preheat oven to 350^. Place almonds in a single layer in a shallow pan. Bake at 350, stirring occasionally, 5 to 7 minutes or until lightly toasted and fragrant.
- Place thawed pastry shells on a baking sheet and bake at 350 for 3 to 5 minutes or until crisp.
Stir together 1 tbsp. cream and 1/2 tsp. espresso powder in a small microwave-safe ramekin or cup. Microwave on HIGH 10 seconds, stir until espresso is dissolved.
- Beat cream cheese and sugars at medium-high speed with an electric mixer until smooth. Gradually add espresso mixture, and beat 30 seconds or until creamy and light. Spoon 1 rounded teaspoonful into each phyllo shell.
- Microwave chocolate and remaining 1 tbsp. cream in a small microwave-safe ramekin or cup ON HIGH 20 seconds, stirring after 10 seconds and at end until smooth. Spoon 1/4 tsp. chocolate mixture over each tart. Top immediately with almonds.
Cover and chill 2 hours or up to 24 hours.