Fig and Port Wine Tartlets with Cinnamon Whipped Cream

Fig and Port Wine Tartlets with Cinnamon Whipped Cream

1 - 12 oz. jar fig preserves
1/4 cup port wine
2 packages mini phyllo tart shells
2 cup whipping cream
3 tablespoons sugar
1/4 teaspoon cinnamon extract
Ground cinnamon, for dusting
Powdered sugar, for dusting

In a small saucepan, combine the fig preserves and port wine. Heat over medium heat about 5 minutes. Remove from heat and let cool completely. Mixture will continue to thicken as it cools.
Once the mixture has cooled, fill each tart shell with 1 teaspoon of the 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 form. 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.