Berries & Cream Phyllo Tarts

Recipe by Tinkerbell
READY IN: 38mins
YIELD: 24 tarts




  • 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.