Grasshopper Mini Tartlets
Serves: 20
 
Ingredients
  • 4 ounces cream cheese, softened
  • 1⁄4 cup confectioners’ sugar
  • 1 1⁄2 teaspoons cold heavy whipping cream
  • 1⁄4 teaspoon mint extract
  • 1⁄16 teaspoon vanilla extract
  • Green liquid food coloring
  • 20 mini tartlet shells*
  • 2 tablespoons finely ground chocolate wafer cookies (approximately 4 cookies)
  • Dark Chocolate Ganache (recipe follows)
  • Garnish: chopped crème de menthe candies and edible shamrocks**
Instructions
  1. In a medium bowl, beat together cream cheese, confectioners’ sugar, whipping cream, mint extract, and vanilla extract with a mixer at high speed until combined. Beat in one drop of food coloring at a time until desired green hue is achieved, scraping down sides of bowl as needed. Transfer mixture to a covered container and refrigerate for 4 to 24 hours.
  2. Arrange tartlet shells on a rimmed tray. Place 1⁄4 teaspoon cookie crumbs into each tartlet shell. Fill shells with warm Dark Chocolate Ganache, covering cookie crumb layer. Refrigerate until ganache becomes firm, 30 to 45 minutes.
  3. Transfer cold cream cheese mixture to a piping bag fitted with a large open-star tip (Wilton #1M). Pipe a ruffled star on top of each tartlet.
  4. Garnish with chopped candies, if desired. Serve immediately, or place in a covered container, refrigerate, and serve within 4 hours. Just before serving, garnish with shamrocks, if desired.
Notes
*We used Sable & Rosenfeld 1 3⁄4-inch tart shells, available at Fresh Market and other specialty grocery stores.
**We used Gourmet Sweet Botanicals, available at 800-931-7530, gourmetsweetbotanicals.com.
Kitchen Tip: Ganache should be cool enough to handle but still pourable so it will settle into a level surface in shell. For ease of filling shells with ganache, place ganache in a piping bag and cut off just the tip of bag.
Recipe by TeaTime Magazine at https://teatimemagazine.com/grasshopper-mini-tartlets/