Recipe courtesy of Sandra Lee
Total:
21 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
21 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

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