BERRIES & CREAM PHYLLO TARTS
A delicate, flaky phyllo crust filled with a lightly sweetened mixed berry cream. Created for RSC #12.
Provided by Tinkerbell
Categories Tarts
Time 38m
Yield 24 tarts, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Lay unrolled stack of phyllo sheets on flat surface, cover with large piece of saran wrap or parchment paper & then cover with damp kitchen towel.
- Remove one phyllo sheet to a flat surface & brush with melted butter. Remove second sheet, lay over the first sheet & brush with butter. Repeat til you have 5 sheets total. (Re-cover the rest of the sheets each time to keep from drying out, but make sure to not get them wet with the damp towel).
- Using knife or pizza cutter, cut stack of buttered sheets into 6 squares. Lay one stack of squares into a muffin cup, gently pushing down in the middle & around the sides. Repeat with remainder of squares.
- Repeat steps 3 & 4 until all of the phyllo sheets have been used.
- Bake at 350 degrees for 8 minutes. Remove from oven & allow to cool in pans.
- In mixer fitted with wire whip attachment, combine mascarpone cheese, cream cheese, Splenda, strawberry jelly, powdered sugar & lemon juice til smooth.
- Fold in raspberries & blueberries.
- When phyllo shells are cool, spoon in the filling (I used a small cookie scoop) & top with a dollop of whipped cream if desired.
- Store in refrigerator.
Nutrition Facts : Calories 167.2, Fat 10.6, SaturatedFat 6.2, Cholesterol 31.4, Sodium 124.7, Carbohydrate 16.9, Fiber 0.8, Sugar 9.2, Protein 1.9
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