Best Phyllo Fruit Tarts Recipes

Phyllo Fruit Tarts image

Provided by Natalie Loop

Time 25m

Number Of Ingredients 7

1 pkg cream cheese at room temp, 8 oz.
1 can(s) sweetened condensed milk, 14 oz.
1 large lemon, juiced
4 box mini fillo shells 1.9 oz. or 15 baked shells per box
2 kiwi fruit, peeled, cut so all pieces are same size
1 can(s) mandarin orange, drained, cut in half
8 strawberries, cut into pieces so all are same size

Steps:

1. Add to the room temp cream cheese, the juice of 1 whole lemon and 1 can of sweetened condensed milk. Beat until no lumps and creamy and airy.
2. Baked the phyllo shells, approximately 4-5 mins. Allow to cool then fill with the mixture above.
3. Top all the shells with any fruit mixture you choose. I used what fruit I had on hand but fruit in season would be great as well. Cover and refrigerate for at least 2 hours before serving.

Easy Phyllo Fruit Tarts image

Provided by Jen T

Categories Dessert

Time 20m

Yield 1 serving(s)

Number Of Ingredients 5

1 sheet phyllo pastry
2 -3 tablespoons sweetened stewed fruit (any plain stewed or canned fruit works well or see below for more ideas)
1/2 teaspoon sugar
oil or melted butter, to brush pastry dough
icing sugar, for dusting cooked tart

Steps:

Preheat the oven to 190°C.
Brush the sheet of phyllo pastry with melted butter or oil.
Scrunch up to form a nest and place on a flat or shallow baking tray.
Spoon the fruit into the centre.
Sprinkle with sugar and bake for 12-15 minutes until golden.
Dust with a little icing sugar if desired.
Serve with some ready-made custard or whipped cream.
FILLING IDEAS:.
Stewed feijoas mixed with a little ginger.
Cooked apples mixed with a little cinnamon, cloves and pistachio nuts or nuts of your choice.
Canned peaches mixed with a little coconut and mixed spice.

Nutrition Facts : Calories 64.9, Fat 1.1, SaturatedFat 0.3, Sodium 91.8, Carbohydrate 12.1, Fiber 0.4, Sugar 2.1, Protein 1.4

Peach and Passion-Fruit Phyllo Tarts image

Yield Serves 4

Number Of Ingredients 11

For tart shells
three 17- by 12-inch phyllo sheets, thawed if frozen
1 tablespoon unsalted butter
2 tablespoons crushed amaretti* (Italian almond macaroons)
For filling
1 1/2 cups nonfat vanilla yogurt
2 tablespoons sugar
3 firm-ripe peaches
1 passion fruit*
1 teaspoon honey
*available at specialty foods shops and some supermarkets

Steps:

Make shells:
Preheat oven to 425°F.
Stack phyllo between 2 sheets of wax paper and cover with a kitchen towel. In a very small saucepan melt butter. On a work surface brush 1 phyllo sheet with half of melted butter. Top buttered phyllo with a second phyllo sheet and brush with remaining butter. Sprinkle amaretti crumbs evenly over second phyllo sheet and top with remaining phyllo sheet. Cut phyllo stack into quarters and fit 1 quarter into each of four 3-inch tart pans with removable fluted rims. Fold in pastry overhang to form a shallow crumpled edge.
Bake shells on a baking sheet in middle of oven until golden, about 15 minutes, and cool in pans on a rack. Shells may be made 1 day ahead and kept in tart pans, loosely covered, in a cool, dry place.
Make filling:
Line a sieve with a double thickness of cheesecloth or a paper towel and set over a bowl. Drain yogurt in sieve, covered and chilled, at least 1 hour. Discard liquid and transfer yogurt to a bowl. Stir in sugar.
Halve and pit peaches and cut into 1/2-inch-thick wedges. Transfer wedges to a small bowl. Halve passion fruit and scoop flesh and seeds into bowl. Stir in honey until combined well. Fruit mixture may be made 2 hours ahead and kept chilled, covered.
Assemble:
Just before serving, remove shells from pans and divide yogurt among shells, smoothing tops. Top yogurt with fruit mixture.