Apricot Cheesecake Tarts

3 squares (1 ounce each) bittersweet chocolate
1/2 teaspoon shortening
1 package (1.9 ounces) frozen miniature phyllo tart shells
1 package (3 ounces) lite cream cheese, softened
2 tablespoons lite sour cream
2 tablespoons confectioners’ sugar
2 teaspoons apricot nectar
3 dried apricots, cut into thin strips
1 to 1-1/2 teaspoons grated chocolate

In a small microwave-safe bowl, melt bittersweet chocolate and shortening; stir until smooth.

Brush over the bottom and up the sides of tart shells. Refrigerate for 15 minutes or until chocolate is set.

Meanwhile, in a small bowl, beat the cream cheese, sour cream and confectioners’ sugar until smooth. Beat in apricot nectar. Spoon into shells. Cover and chill for at least 20 minutes.

Just before serving, top with apricot strips and grated chocolate.

Yield: 15 tartlets.


Libbey 6.25-Ounce Small Bowls with Plastic Lids, 16-Piece Set

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