Berry Phyllo Tarts Recipes

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.

Steps:

• Preheat oven to 425°. Crush half the blueberries. Sift together sugar and cornstarch. Add whole and crushed blueberries; toss until berries are well coated. Set aside., On a lightly floured surface, unroll crusts. Cut out six 4-1/2-in. circles; press circles onto bottoms and up sides of greased muffin cups. Evenly spoon in blueberry mixture. Cut out six 2-in. circles from remaining crust; place over filling. Brush with yolk., Bake until crust is golden and filling bubbles, 13-17 minutes. Cool in pans 10 minutes; run a knife around sides of muffin cups and remove tarts to a serving plate.

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.

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.

Steps:

• Preheat the oven to 350 degrees F.
• For the pastry shells: Use a pastry brush to brush one sheet of phyllo with melted butter. Top with another sheet and brush with butter and repeat for a total of 4 layers. Top with the remaining sheet of phyllo but do not brush the top with butter.
• Use the remaining melted butter to brush the insides of 6 cups of a standard 12-cup muffin pan, leaving every other cup empty.
• Use a pizza cutter or sharp knife to cut the stack of phyllo sheets into 6 squares, each about 4-by-4 inches. Ease each square into a buttered muffin cup, pressing gently to line the cup and allowing the edges to fold in. Refrigerate while you make the batter.
• For the batter: Microwave the chocolate chips and butter in a medium microwave-safe bowl in 20 second intervals, stirring between each interval, until smooth, about 60 seconds. Whisk in the sugar, vanilla and salt. Whisk in the egg until smooth, then whisk the mixture vigorously for 20 seconds. Whisk in the almond flour until combined.
• Divide the batter between the phyllo-lined cups. Place a heaping teaspoon of jam in the center of each cup and swirl with a toothpick. Bake until a clean toothpick inserted near the center comes out with moist crumbs, 34 to 38 minutes.
• Cool the tarts in the pan for 10 minutes before carefully transferring them to a cooling rack to cool completely. Dust each tart with powdered sugar and top with a few fresh raspberries before serving.

Steps:

• 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.

Steps:

• Crust: Preheat oven to 350 degrees. Butter a 12-by-8-inch rectangular tart pan with a removable bottom. Place phyllo on a work surface and cover with plastic wrap.
• Working with one sheet of phyllo at a time, use a pastry brush to coat one side with butter. Sprinkle with 1 1/2 teaspoons granulated sugar and fold sheet in half crosswise; butter the top. Transfer sheet, buttered-side up, onto half of prepared pan, leaving a 1/2-inch overhang. Repeat with a second sheet, butter, and granulated sugar, adding new sheet to other side of pan. Repeat process, buttering and sugaring phyllo, folding it over, and laying it in pan so sheets overlap in a random pattern as you build up a crust that extends all the way around the pan. Fold and ruffle edges to create an even border. Place pan on a parchment-lined rimmed baking sheet. Bake until light brown, 10 to 15 minutes.
• Filling: Meanwhile, pulse hazelnuts, brown sugar, flour, and salt in a food processor until very finely ground. Pulse in butter and ginger until smooth. Pulse in eggs until smooth.
• Spread filling in an even layer over warm crust (fill crust immediately after it is out of the oven); top with berries. Bake until filling is puffed, set, and golden brown around the fruit, 40 to 50 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar. Tart is best eaten the day it's made.