Blueberry Mascarpone Cheese Tarts

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2mins
SERVES: 12-24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place phyllo dough between dampened kitchen towels.
  • Brush on melted butter on 8 sheets of phyllo dough.
  • Stack and cut with a sharp knife or scissors, six pieces each sheet, 48 pieces.
  • Spray tart pan (24 openings) or muffin pan (12) openings with Pam.
  • Use two pieces buttered side up in tart pan so it looks like petals on the side of each opening.
  • Use 4 pieces if using a muffin pan with 12 opening. (Muffin pans are deeper). Lay each piece at any angle butter side up, looks like petals.
  • Preheat oven 400*.
  • Sprinkle dry beans in the bottom of each opening.
  • Bake 6 minutes for tart pan. Bake 8 minutes for muffin pan. Watch, when edges turn brown remove from oven. (Some ovens are hotter than others.).
  • Take out and cool. When cool remove beans and and set aside for reuse.
  • Mix milk with packets of Splenda in a small bowl.
  • Add splenda and milk mixture with mascarpone cheese.
  • Add in 1/4 cup milk.
  • Fold in Cool Whip.
  • Gently fold in blueberries and nutmeg.
  • Remove phyllo dough cups and place on serving platters.
  • Fill cups to the desired height.
  • Serve on chill before serving.
  • Right before serving sprinkle crushed graham crackers.
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