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Apricot Cheesecake Tarts Recipe

Photo by: Taste of Home

Dark chocolate and the tart taste of apricots make these tiny cheesecakes from Alicia Montalvo Pagan in New Bedford, Massachusetts something special for a springtime buffet.

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15 Servings
Prep: 30 min. + chilling

Ingredients

3 ounces bittersweet chocolate, chopped
1/2 teaspoon shortening
1 package (1.9 ounces) frozen miniature phyllo tart shells
1 package (3 ounces) cream cheese, softened
2 tablespoons sour cream
2 tablespoons confectioners' sugar
2 teaspoons apricot nectar
3 dried apricots, cut into thin strips
1 to 1-1/2 teaspoons grated chocolate

Directions

In a small microwave-safe bowl, melt bittersweet chocolate and shortening; stir until smooth. Brush over the bottom and up the sides of tart shells. Refrigerate for 15 minutes or until chocolate is set.
Meanwhile, in a small bowl, beat the cream cheese, sour cream and confectioners' sugar until smooth. Beat in apricot nectar. Spoon into shells. Cover and chill for at least 20 minutes. Just before serving, top with apricot strips and grated chocolate. Yield: 15 tartlets.

Nutrition Facts: 1 tart equals 83 calories, 6 g fat (3 g saturated fat), 8 mg cholesterol, 28 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Apricot Cheesecake Tarts published in Simple & Delicious March/April 2008, p44

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