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
Ingredients
- 1 cup 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 zest
Reviews
Can regular brandy be used in place of apricot brandy?
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.
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.