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Chocolate Butterscotch Tartlets

 Chocolate Butterscotch Tartlets
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
45 ServingsPrep: 40 min. + chilling


  • 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 McCormick® Pure 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.

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Chocolate Butterscotch Tartlets (continued)

Nutritional Facts: 1 tartlet equals 81 calories, 6 g fat (3 g saturated fat), 11 mg cholesterol, 14 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein.