Fruit Tartlets In Pistachio Phyllo Shells Recipes

PISTACHIO BAKLAVA TARTLETS

Steps:

• Melt 5 tablespoons butter in a skillet over medium heat. Place 15 mini phyllo shells on a baking sheet and brush with 1 tablespoon of the melted butter. Bake at 350 degrees F until just golden, 10 minutes. Meanwhile, add 1/4 cup chopped pistachios, 1/4 cup each honey and sugar, 1 teaspoon lemon juice, 1/4 teaspoon lemon zest, 1/4 teaspoon allspice and a pinch of salt to the butter in the skillet; cook, stirring until thick, 5 minutes. Divide among the shells and sprinkle with grated chocolate. Let cool.

FRESH FRUIT TARTLETS

Steps:

• In a small bowl, beat the topping mix, milk and vanilla on low speed until blended. Beat on high until soft peaks form, about 4 minutes. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping mixture. , Spoon into tart shells; top with fruit. Refrigerate leftovers.

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.

PISTACHIO AND WHITE CHOCOLATE MOUSSE TARTLETS

Steps:

• In 1-quart saucepan, heat whipping cream just to boiling. Place white chocolate in small metal bowl. Pour hot cream over chocolate; stir until smooth. Stir in liqueur. Refrigerate about 1 hour, stirring occasionally, until very cold.
• In large bowl, beat cold chocolate mixture with electric mixer on medium speed about 1 minute or until mixture begins to thicken, then on high speed until stiff peaks form. (If mixture will not beat into stiff peaks, it is not cold enough.) Continue with recipe, or store in refrigerator up to 4 hours before making tartlets.
• Just before serving, spoon mousse into gallon-size food-storage plastic bag; seal bag. Cut 1/2-inch tip off bottom corner of bag; evenly pipe mousse into each phyllo shell. Sprinkle each tartlet with nuts and garnish with 1 raspberry. Store covered in refrigerator.

FRUIT TARTLETS IN PISTACHIO PHYLLO SHELLS

Steps:

• Preheat oven to 375°F and butter four 1/2-cup muffin cups.
• Melt 2 tablespoons butter and cool. In a shallow baking pan toast pistachios in middle of oven, shaking pan occasionally, until golden, about 10 minutes. Cool nuts and finely chop.
• On a work surface stack phyllo sheets and cut out four 6-inch squares (for a total of 12 single-sheet squares), discarding scraps. Stack phyllo squares between 2 sheets of wax paper and cover with a kitchen towel. Line each buttered muffin cup with 1 phyllo square, pressing into bottom (don't worry if pastry rips). Fold in pastry overhang and brush inside and edges with some melted butter. In a small bowl stir together 1 tablespoon nuts and 1 tablespoon brown sugar. Sprinkle bottom of each pastry shell with ‚ teaspoon mixture. Make 2 more layers of phyllo, butter, nuts, and sugar in same manner. Bake shells in middle of oven until golden brown, about 10 minutes. Carefully lift shells out of pan and transfer to a rack to cool slightly.
• While shells are baking, cut peach into 1/2-inch-thick wedges and halve wedges crosswise. In a bowl toss peach and berries with honey, lemon juice, and vanilla and let stand at room temperature, stirring occasionally, at least 15 minutes.
• In a small bowl stir together sour cream and remaining brown sugar to taste. Just before serving, divide sour-cream mixture among shells and with a slotted spoon fill shells with fruit.
• Drizzle fruit and serving plates with some of remaining fruit juices in bowl. Sprinkle remaining nuts over tartlets.

FRESH FRUIT TARTLETS

Steps:

• Line tartlet tins with the pastry (use boat-shaped tins if you have them). Bake blind in a preheated oven at 375 degrees for 10 minutes. When cold, brush the inside of the tartlet cases with the melted chocolate and leave to harden.
• Mix together the cream cheese and double cream until very smooth, then add the sugar and vanilla essence. Fill the tartlet cases with the cream mixture and arrange the fruit on top. Brush with the apricot or red currant glaze, depending on the fruit used, and leave to set.
• Sift the flour and salt together and rub in the butter and lard until the mixture resembles bread crumbs. Add the cheese, if using, and bind with a little cold water. Chill for 30 minutes and then roll out and use as above.

SENSUOUS PHYLLO FRUIT TARTLETS

Steps:

• Preheat oven to 400°F. Place a sheet of phyllo on a flat surface such as a cutting board; spray lightly with spray and sprinkle with 1 tbsp sugar. Cover with another sheet of phyllo. Repeat three times, finishing with spray and sugar. Using a pizza cutter or a very sharp knife, cut the phyllo into 3-inch squares. Place each square in a cup on a muffin tin, pressing in gently and fanning phyllo layers so corners don't overlap. Bake 7 to 10 minutes or until golden. Whip yogurt in a small bowl. Fold in Neufchâtel and vanilla (and liquor, if desired). Cover and refrigerate 10 minutes. After cups have cooled, remove them from muffin tin. Add 1 tbsp yogurt mixture to each cup. Top with fruit and serve. (You can also mix fruit directly into yogurt mixture.)

APRICOT TART WITH PISTACHIOS

Steps:

• Heat oven to 375 degrees. Lay 1 sheet phyllo on a parchment-lined 12-by-18-inch rimmed baking sheet. Drizzle with 1 tablespoon butter and brush to coat the entire phyllo sheet.
• Top with another sheet and butter as above. Repeat with 7 more sheets, for a total of 9, buttering as you go. The final, top layer should also be buttered. (The rest of the phyllo can be wrapped and frozen for future use.)
• Dot the top sheet with jam by the teaspoon, then, using a spatula, spread the jam to cover the entire sheet, leaving a 2-inch border.
• Sprinkle a layer of half the chopped pistachios over the jam. Place the apricot wedges, skin-side down, in even rows across the surface, then sprinkle again with remaining pistachios.
• Carefully fold over the edges on all sides of the tart to make a 10-by-16-inch rectangle. Brush folded sides with butter. Sprinkle sugar generously over apricots and folded edges.
• Bake until pastry is golden and apricots begin to color, about 1 hour. Cool for 15 minutes, then cut into squares. Serve warm or at room temperature.

MINI PEACH PHYLLOTARTS

Steps:

• Preheat oven to 400°F.
• Onto a clean, dry work surface, place phyllo dough sheets. Cover with a damp towel (but not overly wet). Make sure there is an equal-sized clean, dry work space very close to the covered phyllo dough, as this will make assembly much easier.
• In a microwave-safe bowl, melt butter. Set aside.
• In a small bowl, combine sugar and cinnamon. Set aside.
• Place one regular-sized 12-cup muffin pan nearby.
• Peel and slice peaches and place in a large bowl. Then add sugar, flour, 1/2 teaspoons cinnamon, nutmeg and ginger. Stir to combine thoroughly and set aside.
• Carefully take first phyllo sheet from the top of the stack and lay it onto the prepared clean, dry work surface. Re-cover the stack with the damp towel.
• Gently brush a light layer of butter onto the phyllo sheet and sprinkle with cinnamon-sugar mixture, top with another phyllo sheet and repeat until four sheets have been stacked and buttered.
• With a pastry cutter or pizza cutter, gently cut phyllo into six evenly-spaced squares.
• Carefully tuck phyllo squares into muffin cups. Spoon peach filling into the center of each (about 6 peach slices in each cup).
• Bake for 20-30 minutes or until edges are lightly browned. Allow to cool for 20-30 minutes.
• Serve warm and enjoy!

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.