Prize Winning Festive Phyllo Tarts
- Reviews 4
Ready In: 40 mins
Serves: 12
Yields: 12 tarts
Ingredients
FILLING
- 1 (8 ounce) package light cream cheese, softened
- 1⁄2 cup Splenda granular
- 2 eggs
- 1⁄2 cup light sour cream
- 1 teaspoon vanilla
CRUST
- 4 sheets phyllo pastry, thawed in the package, in the fridge
- 2 tablespoons soft margarine, melted (or butter, I probably use more)
OPTIONAL TOPPINGS
- 6 tablespoons any flavour low sugar jam or 6 tablespoons mincemeat or 6 tablespoons cranberry sauce or 6 tablespoons lingonberry sauce or 6 tablespoons of any selection of sliced fresh fruit
Directions
- For filling, beat cream cheese and Splenda until smooth.
- Add eggs, sour cream, and vanilla, and beat well. I usually prepare the filling in the food processor. Set aside.
- For crust, place 1 sheet of phyllo on a work surface (keep remainder covered with a damp tea towel to prevent drying out). Brush with melted margarine (or butter). Place a second sheet on top. Cut into 12 squares. Place 1 square in each greased muffin cup, leaving the corners of the square extending up into points. Repeat with remaining 2 sheets of phyllo, placing this next square on top of the phyllo lined muffin cups, but giving it a 1/4 turn, so the points fit between the existing ones (completed pastry should look like a tulip).
- Divide cheese mixture between tart shells. If using optional filling drop 1/2 TBSP of any topping except fresh fruit, in center of each tart.
- Bake at 375°F for 20 minutes, or until pastry is golden and filling is set.
- Cool in muffin tin on a rack until only warm, then remove from tin to rack to finish cooling.
- Store in the refrigerator.
- Garnish with fresh fruit (and a sprinkle of powdered sugar) if using that option.
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