Ingredients
Equipment
Method
- Prepare the Shells: Arrange the 24 mini phyllo shells on a serving platter or a baking sheet. Set them aside.24 mini phyllo shells
- Make the Filling: In a microwave-safe bowl, melt the white chocolate in 20-second intervals, stirring each time, until smooth. Be careful not to overheat it. Add the softened cream cheese and 1/2 teaspoon of the peppermint extract to the melted chocolate. Stir until the mixture is completely smooth and no lumps of cream cheese remain.3 ounces white chocolate, 6 ounces cream cheese, 1 tsp peppermint extract
- Fill the Tarts: Use a small spoon or a piping bag to evenly divide the filling among the phyllo shells, filling them up to the top. Place the filled tarts in the refrigerator to chill while you make the whipped cream.
- Make the Whipped Cream: In a large bowl, combine the heavy whipping cream, the remaining 1/2 teaspoon of peppermint extract, vanilla extract, and powdered sugar. Whip with an electric mixer until stiff peaks form.1 cup heavy whipping cream, 1 tsp peppermint extract, 1/2 tsp vanilla extract, 3 tbsp powdered sugar
- Decorate: Spoon the whipped cream into a piping bag fitted with a star tip. Pipe a swirl of cream onto each chilled tart. Immediately sprinkle with the crushed candy cane.1 candy cane
- Chill and Serve: Refrigerate the tarts for at least 30 minutes before serving to let them set. Keep any leftovers covered in the fridge.
Notes
For the smoothest filling, make sure your cream cheese is truly at room temperature. When melting the white chocolate, short bursts in the microwave are essential to prevent it from seizing. For the best whipped cream, chill your mixing bowl and beaters beforehand.