Tiny Raspberry Cheesecake Tarts - cooking recipe

Ingredients

2 ounces semisweet chocolate, cut up
1/2 teaspoon shortening
1 (2 ounce) package miniature phyllo cups (15 shells)
1 (3 ounce) package cream cheese, softened
2 tablespoons sour cream
2 tablespoons powdered sugar
2 teaspoons raspberry liqueur
15 fresh raspberries

Preparation

In a small saucepan, stir the cut up chocolate and shortening over low heat until melted.
Remove from heat.
Using a clean small paintbrush, brush the insides (bottom and sides) of each phyllo shell evenly with the melted chocolate.
Return each shell to the plastic tray included in the package.
Chill the phyllo shells in the refrigerator for about 20 min or until the chocolate is set.
Meanwhile, in another bowl, stir together the cream cheese, sour cream, and powdered sugar until smooth.
Stir in the raspberry liqueur.
Transfer the mixture to a small resealable plastic bag; seal bag.
Snip off a corner of the bag and pipe about 1-2 tsp of the cream cheese mixture into each shell.
Top each with a raspberry.
Cover tarts loosely and chill for 2-4 hours.