Shelly's Recipe

CHOCOLATE-COFFEE CHEESECAKE TARTLETS

Category: Tarts

2 tbsp slivered almonds
1 (2.1 oz) pkg frozen mini-phyllo pastry shells, thawed
2 tbsp heavy cream, divided
1/2 tsp instant espresso powder
1 (3 oz) pkg cream cheese, softened
3 tbsp powdered sugar
2 tbsp light brown sugar
1 ounce bittersweet chocolate

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 at 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 tspful into each phyllo shell.

Microwave chocolate and remaining 1 Tbsp. cream in a small microwave-safe ramekin or cup at 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. Makes 15 tartlets

TIP: If you plan to make these ahead, save the plastic tart shell packaging to store the prepared tartlets in.