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Black Bottom Brandy Bites

Total Time

Prep: 30 min. Bake: 10 min. + cooling

Makes

2 dozen

The idea for these bite-sized tarts started with little chocolate bottles of brandy. For an extra dash of fabulous, I place chocolate in the bottom of each pastry cup. —Arlene Erlbach, Morton Grove, Illinois
Black Bottom Brandy Bites Recipe photo by Taste of Home

Ingredients

  • 2 sheets refrigerated pie crust
  • 1-1/2 cups mascarpone cheese
  • 3/4 cup turbinado sugar or sugar, divided
  • 1/3 cup brandy
  • 1/2 teaspoon ground ginger, divided
  • 1/2 teaspoon vanilla extract
  • 1/2 cup miniature semisweet chocolate chips, divided
  • 1-1/4 teaspoons pumpkin pie spice

Directions

  1. Preheat oven to 425°. Bring pie crusts to room temperature.
  2. Stir together mascarpone cheese and 1/2 cup sugar. Add brandy, 1/4 teaspoon ginger and vanilla; stir until well blended. Fold in 1/4 cup chocolate chips; cover and refrigerate.
  3. Combine pumpkin pie spice, remaining sugar and remaining ginger until well blended. On a lightly floured surface, unroll crusts; sprinkle evenly with sugar mixture. Lightly roll to help sugar mixture adhere. Cut into 24 circles with a 2-1/2-in. biscuit or round cookie cutter; discard scraps. Lightly press circles, sugar side up, into 24 mini muffin cups coated with cooking spray. Pierce once with a fork.
  4. Bake until golden brown, about 10 minutes; remove from oven. Immediately sprinkle 1/4 teaspoon of chocolate chips into each cup; spread to cover bottom. Cool in pan 15 minutes before removing to a wire rack.
  5. When cups are completely cool, refrigerate until chocolate is set, about 20 minutes. Spoon brandy mixture into cups, or into a pastry bag fitted with a star tip and pipe mixture into cups. Sprinkle with remaining chips and, if desired, additional pie spice. Refrigerate, covered, until serving.

Nutrition Facts

1 tartlet: 244 calories, 18g fat (10g saturated fat), 38mg cholesterol, 77mg sodium, 17g carbohydrate (9g sugars, 0 fiber), 3g protein.

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