Ingredients
- 30 mini phyllo shells thawed
Ganache
- 1/2 cup dark chocolate chips
- 1/4 cup heavy cream
Whipped Cream
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
No-Bake Cheesecake
- 8 ounces cream cheese room tempature
- 1/2 cup + 1 tablespoon powdered sugar
- 1/2 cup Dulce de leche
- 1/2 teaspoon coarse sea salt
- 30 pecan halves
Instructions
- Set the phyllo shells on a rimmed baking sheet and allow them to thaw; set aside.
Ganache
- Make the ganache by placing the chocolate chips in a microwave safe bowl. Pour the heavy cream over the chocolate chips and microwave for 20-30 seconds.
- Remove from the microwave and stir until completely combined and silky smooth. Then divide the chocolate mixture between the thawed phyllo shells.
Whipped Cream
- Beat heavy cream and powdered sugar on high until stiff peaks form; set aside.
No-Bake Cheesecake
- In a large mixing bowl combine cream cheese and powdered sugar and beat together until smooth.
- Beat in the dulce de leche until smooth.
- Gently fold in the whipped cream {that you made} and sea salt.
- Pipe or scoop the cheesecake mixture on top of the chocolate in each phyllo shell.
- *If you pipe in the filling, Jocelyn recommends using a piping bag and 1M icing tip.
- Place a pecan half on top of each cheesecake swirl or dollop. Serve immediately or store in the refrigerator in a plastic container with lid until ready to serve.
- TIP - If you wanted to make these a day or two before I would suggest just making the no bake cheesecake part and the assemble the tarts a few hours before you would like to serve them.
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