1 pkg (250 g) cream cheese, softened
1/2 cup (125 mL) icing sugar
1/2 tsp (2 mL) vanilla
1 can (348 mL) Ocean Spray® Jellied Cranberry Sauce
1/2 cup (125 mL) semi-sweet chocolate chips
12 (3-inch/7.5 cm) frozen tart shells, thawed
Preheat oven to 375°F (190°C).
Using an electric mixer, beat cream cheese and icing sugar together in a medium mixing bowl until light and fluffy. Add egg and vanilla; mix well. Set aside. Combine cranberry sauce and chocolate chips in a medium saucepan. Melt over medium heat, whisking occasionally until smooth. Cool slightly.
Place tart shells on a cookie sheet. Spoon a heaping 1 tsp (5 mL) of cranberry-chocolate mixture into each shell. Top with cream cheese mixture, dividing evenly among shells (shells will be very full). Bake for 14 to 15 minutes or until centres are set. Cool completely. Top each tart with the leftover cranberry-chocolate mixture.