Fig and Port Tartlets
- 1 (12-ounce) jars royal fig preserves
- 1/4 cup port
- 1 package pre-made mini phyllo tart shells (recommended: Athens)
- 2 cup whipping cream
- 3 tablespoons sugar
- 1/4 teaspoon cinnamon extract
- Ground cinnamon, for dusting
- Powdered sugar, for dusting
- Combine preserves and port in a small saucepan.
- Heat over medium heat until thickened, about 6 minutes.
- Remove from heat and set aside to cool.
- Fill each tart shell with 1 tablespoon fig/port mixture.
- Whip cream in a large ice cold bowl, using an electric mixer.
- Gradually add the sugar and cinnamon extract and whip until stiff peaks.
- Place the whipped cream in a resealable plastic bag and cut 1/2 inch off the corner of the bag.
- Top each tartlet with a dollop of whipped cream.
- Garnish with a dusting of cinnamon and powdered sugar.
preserves, port, shells, whipping cream, sugar, cinnamon, ground cinnamon, powdered sugar
Taken from www.foodnetwork.com/recipes/sandra-lee/fig-and-port-tartlets-recipe.html (may not work)