No-Bake Salted Caramel Cheesecake Tarts

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Ingredients

• 30 mini phyllo shells thawed

Ganache

• 1/2 cup dark chocolate chips
• 1/4 cup heavy cream

Whipped Cream

• 1/2 cup heavy cream
• 2 tablespoons powdered sugar

No-Bake Cheesecake

• 8 ounces cream cheese room tempature
• 1/2 cup + 1 tablespoon powdered sugar
• 1/2 cup Dulce de leche
• 1/2 teaspoon coarse sea salt
• 30 pecan halves

Instructions

1. Set the phyllo shells on a rimmed baking sheet and allow them to thaw; set aside.

Ganache

1. Make the ganache by placing the chocolate chips in a microwave safe bowl. Pour the heavy cream over the chocolate chips and microwave for 20-30 seconds.
2. Remove from the microwave and stir until completely combined and silky smooth. Then divide the chocolate mixture between the thawed phyllo shells.

Whipped Cream

1. Beat heavy cream and powdered sugar on high until stiff peaks form; set aside.

No-Bake Cheesecake

1. In a large mixing bowl combine cream cheese and powdered sugar and beat together until smooth.
2. Beat in the dulce de leche until smooth.
3. Gently fold in the whipped cream {that you made} and sea salt.
4. Pipe or scoop the cheesecake mixture on top of the chocolate in each phyllo shell.
5. *If you pipe in the filling, Jocelyn recommends using a piping bag and 1M icing tip.
6. Place a pecan half on top of each cheesecake swirl or dollop. Serve immediately or store in the refrigerator in a plastic container with lid until ready to serve.
7. TIP - If you wanted to make these a day or two before I would suggest just making the no bake cheesecake part and the assemble the tarts a few hours before you would like to serve them.

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