So . . . we've been waiting to hear from RJ about how things are going in San Diego. So far all we have is this photo that RJ sent from his Blackberry.
I guess we can assume that all is well in San Diego.
Today is Christmas Day for our family. Angie, Dave and I will gather at Kristi and Paul's house in Omaha to celebrate. Kristi is making a pot of chili, and we are bringing the cheese, crackers, stuffed celery and chocolate peppermint tarts for dessert (see recipe below).
Jeannette
Chocolate Tarts with Peppermint Creme
2 Pks. (15 shells each) frozen mini phyllo shells
Small carton of whipping cream
4 oz semi-sweet baking chocolate, cut into chunks (shave and set aside about 3 tbsp of chocolate for final topping)
2 oz. cream cheese, softened
4 tbsp sugar
1/2 tsp pure peppermint extract
Prepare phyllo (fillo) shells as directed on package for crisp unfilled tarts. Cool completely.
Microwave 1/3 cup whipping cream and chocolate for 1 minute, stopping at 30 seconds to stir.
Stir until chocolate is completely melted. Cool 5 minutes.
Spoon a teaspoon of chocolate ganache into each tart shell. Cool thoroughly.
Mix 2 oz cream cheese and 2 tbsp sugar in large bowl until smooth.
Beat 3/4 cup (remainder of small carton) whipping cream, 2 tbsp sugar and 1/2 tsp peppermint extract in medium bowl with electric mixer until stiff peaks form.
Add 1/2 of the whipped cream mixture to cream cheese mixture. Stir until well blended. Gently stir in remaining whipped cream.
Spoon about 1 tablespoon of Peppermint Creme into each tart. Garnish with chocolate shavings. Refrigerate until ready to serve.
Very easy and festive. You could also try raspberry or orange extract.