Tiny Raspberry Cheesecake Tarts

Directions

1. 1
   In a small saucepan, stir the cut up chocolate and shortening over low heat until melted.
2. 2
   Remove from heat.
3. 3
   Using a clean small paintbrush, brush the insides (bottom and sides) of each phyllo shell evenly with the melted chocolate.
4. 4
   Return each shell to the plastic tray included in the package.
5. 5
   Chill the phyllo shells in the refrigerator for about 20 min or until the chocolate is set.
6. 6
   Meanwhile, in another bowl, stir together the cream cheese, sour cream, and powdered sugar until smooth.
7. 7
   Stir in the raspberry liqueur.
8. 8
   Transfer the mixture to a small resealable plastic bag; seal bag.
9. 9
   Snip off a corner of the bag and pipe about 1-2 tsp of the cream cheese mixture into each shell.
10. 10
    Top each with a raspberry.
11. 11
    Cover tarts loosely and chill for 2-4 hours.