Chocolate Butterscotch Tartlets Recipe

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Chocolate Butterscotch Tartlets Recipe
Chocolate Butterscotch Tartlets Recipe photo by Taste of Home
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Chocolate Butterscotch Tartlets Recipe

Read Reviews
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Publisher Photo
Tartlets are like cake pops—tiny and tasty, and a tempting way to experiment with different fillings. But this prizewinning combo is too good to toy with. —Jennifer Larison, Tucson, Arizona
MAKES:
45 servings
TOTAL TIME:
Prep: 40 min. + chilling
MAKES:
45 servings
TOTAL TIME:
Prep: 40 min. + chilling

Ingredients

  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup butterscotch chips
  • 1-1/2 cups heavy whipping cream, divided
  • 1-1/2 teaspoons apricot brandy
  • 4-1/2 teaspoons confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 3 packages (1.9 ounces each) frozen miniature phyllo tart shells
  • Grated orange peel

Directions

Place chocolate and butterscotch chips in a small bowl. In a small saucepan, bring 1 cup cream just to a boil. Pour over chips; whisk until smooth. Stir in brandy. Cool to room temperature, stirring occasionally. Refrigerate until chilled.
In a large bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spoon chocolate mixture into tart shells; top with whipped cream and garnish with orange peel. Refrigerate until serving. Yield: 3-3/4 dozen.
Originally published as Chocolate Butterscotch Tartlets in Simple & Delicious February/March 2012, p41

Nutritional Facts

1 tartlet: 81 calories, 6g fat (3g saturated fat), 11mg cholesterol, 14mg sodium, 7g carbohydrate (2g sugars, 0 fiber), 1g protein.

  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup butterscotch chips
  • 1-1/2 cups heavy whipping cream, divided
  • 1-1/2 teaspoons apricot brandy
  • 4-1/2 teaspoons confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 3 packages (1.9 ounces each) frozen miniature phyllo tart shells
  • Grated orange peel
  1. Place chocolate and butterscotch chips in a small bowl. In a small saucepan, bring 1 cup cream just to a boil. Pour over chips; whisk until smooth. Stir in brandy. Cool to room temperature, stirring occasionally. Refrigerate until chilled.
  2. In a large bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spoon chocolate mixture into tart shells; top with whipped cream and garnish with orange peel. Refrigerate until serving. Yield: 3-3/4 dozen.
Originally published as Chocolate Butterscotch Tartlets in Simple & Delicious February/March 2012, p41

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Reviews forChocolate Butterscotch Tartlets

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MY REVIEW
Linda Katherine User ID: 5123097 216457
Reviewed Dec. 31, 2014

"Can something else be used instead of apricot brandy if kids will be eating this? I am sorry, it won't let me submit this without rating it."

MY REVIEW
Colfunkel User ID: 7430744 196396
Reviewed Oct. 4, 2013

"The recipe make 3 3/4 of a dozen tartlets. I was cooking for myself and three others. I was positive I would have to bring the leftovers to work the next day, but my friends urged me not too. Half were gone by the end of the night, the rest over the next couple days. Absolutely delicious."

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