Berries Cream Phyllo Tarts

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A delicate, flaky phyllo crust filled with a lightly sweetened mixed berry cream. created for rsc #12.

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Steps

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Preheat oven to 350 degrees.

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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.

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Remove one phyllo sheet to a flat surface & brush with melted butter.

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Remove second sheet , lay over the first sheet & brush with butter.

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Repeat til you have 5 sheets total.

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Using knife or pizza cutter , cut stack of buttered sheets into 6 squares.

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Lay one stack of squares into a muffin cup , gently pushing down in the middle & around the sides.

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Repeat with remainder of squares.

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Repeat steps 3 & 4 until all of the phyllo sheets have been used.

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Bake at 350 degrees for 8 minutes.

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Remove from oven & allow to cool in pans.

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In mixer fitted with wire whip attachment , combine mascarpone cheese , cream cheese , splenda , strawberry jelly , powdered sugar & lemon juice til smooth.

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Fold in raspberries & blueberries.

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When phyllo shells are cool , spoon in the filling & top with a dollop of whipped cream if .

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Ingredients

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phyllo dough, butter, mascarpone cheese, cream cheese, splenda brown sugar blend, sugar-free strawberry jelly, powdered sugar, lemon juice, frozen raspberries, frozen blueberries, whipped topping