Chocolate Cherry Cordial Tarts
Author: Nadine Mesch
Serves: 30 Tarts
- Preheat oven to 350ºF.
- Place parchment paper on a baking sheet.
- Place the phyllo shells on the prepared baking sheet.
- Bake for 5 minutes; remove from oven and cool completely.
- In a double boiler place chocolate chips and oil; melt chocolate, stirring occasionally.
- Line another baking sheet with parchment paper.
- Take 30 of the cherries with stems intact and dip into the chocolate to cover the entire cherry.
- Place on parchment paper, allowing to dry completely. (This step can be done a day ahead.)
- Spoon the remaining chocolate into the tart shells. Allow to cool completely.
- Remove the stems from the remaining cherries that were not dipped in the chocolate.
- Chop the cherries finely and pat dry, again with paper towel.
- In a small size mixing bowl, combine the cream cheese substitute, ½ cup powdered sugar and ¼ teaspoon almond extract; beat until smooth.
- Stir in cherries.
- In a narrow bowl, place the coconut milk, ½ tablespoon powdered sugar and ¼ teaspoon almond extract. Beat on high until peaks form.
- Gently fold into cherry mixture.
- Dollop the filling into the prepared tart shells.
- Top each tart with a chocolate dipped cherry.
- Refrigerate until ready to serve.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/chocolate-cherry-cordial-tarts
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