Chocolate Tarts with Peppermint Creme

Prep Time: 20 minutes
Makes: 15 {2 tart} servings.
2 packages {15 sheets each} frozen mini phyllo shells
1/3 cup plus 3/4 cup heavy cream, divided
4 ounces bittersweet or semi-sweet baking chocolate, cut into chunks
2 ounce cream cheese, softened
4 tablespoons sugar, divided
1/2 teaspoons McCormick Pure Peppermint Extract
PREPARE: Phyllo shells as directed on package for crisp unfilled tarts.
Cool completely.
MICROWAVE: 1/3 cup of the cream and chocolate in microwavable bowl on HIGH for 1 minute, stirring after 30 seconds. Stir until chocolate is completely melted. Cool 5 minutes. Spoon a heaping teaspoon into each tart shell. Cool completely.

BEAT: Cream cheese and 2 tablespoons of the sugar in large bowl until smooth. Beat remaining 3/4 cup cream, remaining 2 tablespoons sugar, and peppermint extract in medium bowl with electric mixer until stiff peaks form. Stir 1/2 of the whipped cream into cream cheese mixture until well blended. Gently stir in remaining whipped cream. Spoon about 1 tablespoon into each tart. Garnish with grated chocolate if desired. Refrigerate until ready to serve.

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