Prize Winning Festive Phyllo Tarts

"A number of years ago I won a Maytag stove by entering this recipe in a Splenda contest. Both my husband and my son are diabetics, and I try to adapt recipes that can fit into their diets. This dessert is tasty enough, and looks elegant enough to be served for any occasion...just vary the optional toppings (listed below) to suit the occasion (ie, mincemeat for Thanksgiving or Christmas, , or simply dust with confectioners sugar if that would work with your carb allowance."
photo by teresas photo by teresas
photo by teresas
photo by kiwidutch photo by kiwidutch
photo by kiwidutch photo by kiwidutch
photo by kiwidutch photo by kiwidutch
photo by kiwidutch photo by kiwidutch
Ready In:
12 tarts



  • 1 (8 ounce) package light cream cheese, softened
  • 12 cup Splenda granular
  • 2 eggs
  • 12 cup light sour cream
  • 1 teaspoon vanilla

  • 4 sheets phyllo pastry, thawed in the package, in the fridge
  • 2 tablespoons soft margarine, melted (or butter, I probably use more)

  • 6 6 tablespoons lingonberry sauce or 6 tablespoons of any selection of sliced fresh fruit


  • 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.

Questions & Replies

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  1. It's times like this that I wish I had a camera, but I don't! These are OUTSTANDING tarts! I've only used phyllo pastry a few times, so was happy to try my hand again! I made a double batch for a group I host, & everything went together so easily! I opted for an aray of toppings, including mince [I have enough of that to last me all year!], homemade cranberry sauce & some apricot jam! They went so fast, I could have doubled my double batch & still not had any leftovers! Thanks for sharing this great recipe! [Tagged, made & reviewed for Please Review My Recipe cooking game]
  2. What tasty little things these are. I made tartlets. These taste just like a mini cheese cake. I got a dozen by cutting the recipe in half. I made 6 with a blackberry jam and 6 with a hot pepper jelly. Both DH and I preferred the blackberry jam ones. These are easy to prepare and look so cute. I sprayed the sheets with butter flavored Pam instead of using the melted butter and they came out great. Thanks for posting. :)
  3. I made these for dinner guests and they went down well. They were also not too difficult to make, ...just have everything ready for the filo and work swiftly so that it doesn't dry out. I too used more butter than listed, but for a special occasion why not :) We used Lingonberry sauce in some of these and left others plain. Both were liked. Please see my rating system: 4 stars for a tasty dessert that is visually very apealing and a lovely end to a meal with friends. Thanks!
  4. This is a wonderful and easy dessert recipe. We used an assortment of jams and jellies to fill the tulip shaped tarts with. We also used a jumbo muffin tin and got 6 wonderful desserts from it. Thanks for posting.


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