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
- 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
- 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
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