Yield: 60 tarts
Top with various decorator sprinkles or chocolate curls.
Top mini tarts with fresh fruit such as strawberries, blueberries, bananas, raspberries, cherries, kiwi, grapes or pineapple. Garnish with mint leaves.
Stir 1 cup Creamy Peanut Butter into filling until smooth and blended. Fill mini shells. Top with foil-wrapped milk chocolate pieces, unwrapped.
Melt 1 cup semi-sweet chocolate chips. Stir into filling until blended. Fill mini shells. Sprinkle with mini chocolate chips.
Place 2 tablespoons Hot Fudge Topping into corner of resealable plastic bag. Cut small corner off bag. Squeeze to drizzle over top of mini tarts.
Use different flavors of preserves or orange marmalade to create a colorful assortment. Garnish with mint leaves.
Dissolve completely 2 tablespoons Instant Coffee in lemon juice before adding to cream cheese mixture. Fill mini shells. Top with chocolate curls.
Serving Size 1 tart of 60
Calories Per Serving 70
Total Fat 2.5g
Calories From Fat 25g
Saturated Fat 1g
Trans Fat 0g
Dietary Fiber 0g
Percent Daily Value*: Vitamin A 2%, Calcium 2%, Vitamin C 2%, Iron 0%.