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Apricot Cheesecake Tarts

 Apricot Cheesecake Tarts
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.
15 ServingsPrep: 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 confectioners' sugar
  • 2 tablespoons sour cream
  • 2 teaspoons apricot nectar
  • 3 dried apricots, cut into thin strips
  • 1 to 1-1/2 teaspoons grated chocolate

Directions

  • In a microwave, 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 cream cheese and confectioners'
  • sugar until smooth. Beat in sour cream and 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.
Nutritional 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.