recipe makes amazing Cream Cheese Tarts with a surprise layer of
semi-sweet chocolate in the bottom of the pasty tart shells, with a delicious
mixture of cream cheese and sour cream on top ... then topped with the
fresh flavour of fruit!
I used purchased pastry tart shells for these tarts, however, if you like to make your own pasty for this recipe, (yummy!), you can easily do so.
I used peaches (canned), and fresh raspberries for this recipe.
Fresh blueberries, freshly sliced strawberries, nectarines, grapes, blackberries, are examples of fruit you can use for this cheese tart recipe.
24 - 3" size tart shells, baked to pkg. directions, cooled
1/3 cup semi-sweet chocolate chips
1 tbsp. butter or hard margarine
4 oz. cream cheese, softened
1/2 cup granulated sugar
3 tbsp. sour cream
1/4 tsp. vanilla extract
2 cups fresh chopped peaches
or fruit of your choice
4 tbsp. peach jelly preserves
or another jelly of your choice, including red jellies (I used apricot jelly)
In a bowl, using a microwave, on low heat, melt the butter and the chocolate chips, stirring often, until melted and smooth.
Spoon the chocolate mixture into the bottom of the tart shells.
Chill in refrigerator until set.
In another bowl, beat, the softened cream cheese, granulated sugar, and the sour cream, until smooth and well combined, about 5 minutes.
Ensure that the sugar is fully dissolved.
Continue to beat, and add in the vanilla extract until well mixed in.
Spoon the cheese mixture over the melted chocolate in the tart shells.
Chill in refrigerator about 1 hour, or until cream cheese mixture is set (firm).
Place the chopped peaches, (or other fruit), in a bowl, and drizzle with the jelly preserves.
Toss the fruit in the jelly gently, just to coat, or mix lightly with a small rubber spatula.
Spoon the fruit mixture over the cheese mixture in the baked tart shells.
Chill cheese tarts until firm.
Keep fruit tarts refrigerated until ready to serve (and store any left-over tarts in the fridge).
Yield: 24 - 3" Tarts.
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