These are just too darn cute. These tiny little two-bite desserts are so pretty and scrumptious, so easy to make and light in your stomach on a hot summer night. Aren't they beautiful?
I'm starting with dessert first from last night's book club menu because I just can't wait to share this recipe! Last year, I tried to find pre-baked phyllo pastry shells. I swear I looked in the freezer section in every grocery store around and they didn't carry them; all I found were the sheets of phyllo pastry, which I find very difficult to work with. And then last weekend when I bought puff pastry at Target, right under my nose I saw the elusive phyllo shells! I bought two boxes and knew I had to make something with them immediately.
My brother gave me this handy little decorating tool for my birthday, and I was so excited to get to use it (until now, I've piped filling using a zip-lock bag with the corner snipped off--which works okay, but isn't very pretty.) Of course, with the berries on top, no one can see how nicely you piped the filling in, but I like knowing it's pretty underneath. :)
These are so tiny that you'll probably need to make about 4 per person. Don't even try to eat just one. You won't be able to.
I went very simple with the filling (just 6 ingredients for this whole recipe), so I'd love to hear how you make this recipe your own with other sweet or savory fillings and toppings. I'm already thinking of some sweet crab and green onion appetizers...
Make these tarts this weekend. Eat them. Fall in love with them.
Mini Berries 'n' Cream Tarts
- 30 mini pre-baked phyllo shells
- 1/3 package lowfat cream cheese (1/3 cup), softened
- 2 tablespoons lemon curd
- 2 tablespoons powdered sugar, plus extra for dusting
- 1/2 cup heavy whipping cream
- fresh assorted berries
Thaw the phyllo shells, about 30 minutes. Using an electric hand mixer, beat the cream cheese, lemon curd and powdered sugar until smooth, about 2 minutes. Add the whipping cream and beat for 2-3 more minutes, until soft peaks form.
Pipe about one tablespoon of filling into each shell; top with berries and sprinkle with powdered sugar. Chill for an hour before serving to firm the filling up a little.
You might also like to try my recipe for Lemon Curd...