Mini White Chocolate Peppermint Tarts
Mini White Chocolate Peppermint Tarts start with phyllo shells filled with a creamy filling, and then topped with homemade whipped cream! They are a no-bake wonder that your guests will devour!
Servings 24 tarts
Calories 94kcal
Ingredients
- 24 mini phyllo shells I used Athen's brand
- 3 oz white chocolate
- 6 oz cream cheese softened
- 1 teaspoon peppermint extract divided
for the cream-
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 3 tablespoons powdered sugar
- 1 candy cane or 3 peppermint candies, crushed
Instructions
- Arrange 24 mini fillo tarts on serving platter and set aside.
- In a large bowl, gently melt white chocolate in microwave, stirring every 20 seconds.
- Stir in softened cream cheese and ½ teaspoon peppermint extract until smooth.
- Using a teaspoon, fill each tart to be level with the top of the tart. Refrigerate.
for the cream-
- In the same bowl, whip heavy cream together with remaining ½ teaspoon peppermint extract, vanilla extract and powdered sugar.
- Place into piping bag fitted with large star tip. Pipe rosettes onto each tart. Sprinkle with crushed candy cane pieces.
- Refrigerate until ready to serve.
Nutrition
Calories: 94kcal | Carbohydrates: 6g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 35mg | Potassium: 29mg | Fiber: 0.01g | Sugar: 4g | Vitamin A: 242IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.03mg