Tuesday, October 1, 2013

One Great . . . white chocolate tarts

This is the time of year when you start to need something fast and sweet, for a dinner party, bake sale, party or office occasion. When I saw how simple this recipe is, I didn't think it would taste like much.

Boy, was I wrong: It takes all of 30 seconds to make and it is way, way too dangerously tasty. It came from the Athens company, which makes those mini phyllo shells, and the combination of the filling and the crispy shells is just about perfect. But you also could adapt it by using the filling to top a cupcake or spoon it out to make small candies.

Honey Peanut Butter White Chocolate Creams

From Athens Foods.

1 (4-ounce) bar white chocolate, broken into pieces, or 1/2 cup white baking chips
1/4 cup creamy peanut butter
1 tablespoon honey, divided
1 (15-count) package mini phyllo shells
1/4 cup dry-roasted salted peanuts

Heat the white chocolate in a small bowl in a microwave in 30-second bursts, stirring after each, or place in a small saucepan and melt over low heat on the stove. Stir in the peanut butter and 1/2 tablespoon honey until blended.

Spoon 1 tablespoon of the filling into each phyllo shell. Sprinkle each one with peanuts (chopped or whole), then drizzle with remaining honey. Let stand 10 minutes to set. You can also chill the cups until firm.