Ingredients

• 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

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Instructions

1. Watch how to make this recipe.
2. 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.
3. Fill each tart shell with 1 tablespoon fig/port mixture.
4. 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.
5. Top each tartlet with a dollop of whipped cream. Garnish with a dusting of cinnamon and powdered sugar.