• Set the phyllo shells on a rimmed baking sheet and allow them to thaw; set aside.

Ganache

• Make the ganache by placing the chocolate chips in a microwave safe bowl. Pour the heavy cream over the chocolate chips and microwave for 20-30 seconds. 
• Remove from the microwave and stir until completely combined and silky smooth. Then divide the chocolate mixture between the thawed phyllo shells.

Whipped Cream

• Beat heavy cream and powdered sugar on high until stiff peaks form; set aside.

No-Bake Cheesecake

• In a large mixing bowl combine cream cheese and powdered sugar and beat together until smooth.
• Beat in the dulce de leche until smooth.
• Gently fold in the whipped cream {that you made} and sea salt.
• Pipe or scoop the cheesecake mixture on top of the chocolate in each phyllo shell.

  *If you pipe in the filling, Jocelyn recommends using a piping bag and 1M icing tip.
• Place a pecan half on top of each cheesecake swirl or dollop. Serve immediately or store in the refrigerator in a plastic container with lid until ready to serve. 
• TIP - If you wanted to make these a day or two before I would suggest just making the no bake cheesecake part and the assemble the tarts a few hours before you would like to serve them.