Butter Tarts In Phyllo Recipes

EASY PHYLLO FRUIT TARTS

Steps:

• Preheat the oven to 190°C.
• Brush the sheet of phyllo pastry with melted butter or oil.
• Scrunch up to form a nest and place on a flat or shallow baking tray.
• Spoon the fruit into the centre.
• Sprinkle with sugar and bake for 12-15 minutes until golden.
• Dust with a little icing sugar if desired.
• Serve with some ready-made custard or whipped cream.
• FILLING IDEAS:.
• Stewed feijoas mixed with a little ginger.
• Cooked apples mixed with a little cinnamon, cloves and pistachio nuts or nuts of your choice.
• Canned peaches mixed with a little coconut and mixed spice.

EASY PHYLLO PASTRY TARTS WITH HOT PEPPER JELLY

Steps:

• Take 2 sheets of pastry and cover the rest with a damp cloth to keep from drying out.
• Brush a thin layer of butter on one sheet and stack the other sheet on top.
• Cut the stacked sheet in half.
• (A pizza cutter works great for this) Brush one rectangle with butter and place the other one on top.
• You will then have a 7 x 11 pastry sheet with four layers.
• Cut that into 12 equal squares.
• Press each square into a greased mini muffin tin.
• Bake at 350 degrees until golden brown, about 10-15 minutes.
• Repeat with remaining sheets, remembering to keep unused sheets covered.
• Shells may be frozen at this point or filled and ready to serve.
• To fill: Place 1/2- 1 teaspoon of cream cheese in the center of each tart.
• Top with 1/2 to 1 tsp of jelly.
• May be served as is or baked for 10 minutes and served warm.

PHYLLO TARTS WITH RICOTTA AND RASPBERRIES

Steps:

• Drain ricotta cheese in a sieve for 20 minutes; set aside.
• Preheat oven to 350 degrees F (175 degrees C). Spray 6 3-inch loose-bottomed tart pans with nonfat cooking spray.
• Leave phyllo sheets in a stack and use a ruler to trace 6 5-inch squares onto top sheet (3 squares across and 2 squares down). Using a sharp knife, cut along traced lines, through all 5 sheets of dough. Immediately line each tart pan with 5 sheets of dough, lightly brushing melted butter or margarine between each layer. Trim edges of dough.
• In a medium mixing bowl, combine ricotta, sugar, egg, orange rind, vanilla extract, and nutmeg. Beat with electric mixer until smooth. Pour an equal amount of mixture into each tart pan.
• Bake in preheated oven for 25 minutes, until golden brown. Cool tarts slightly, then arrange raspberries on top. To serve, remove tarts from pans and sprinkle with confectioners' sugar.

PRIZE WINNING FESTIVE PHYLLO TARTS

Steps:

• 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.

PHYLLO FRUIT TART

Steps:

• In a small bowl, combine butter and oil. Place one sheet of phyllo dough on a work surface; brush evenly with butter-oil mixture. Repeat with seven more sheets of phyllo, brushing each layer and stacking on previous sheet. (Keep remaining phyllo dough covered with waxed paper to prevent it from drying out.), Place phyllo dough on a baking sheet. Bake at 400° for 5-7 minutes or until golden. Cool on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Gently spread over cooled crust. Arrange fruits over cream cheese layer; drizzle with chocolate.