Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Lemon-Phyllo Fruit Tart

Lovely fruit-topped tarts of light lemon filling and crisp phyllo crust are a nearly ethereal dessert experience.

1,327 views
Rate me!
  • Makes: 10 servings
  • Prep: 30 mins
  • Bake: 15 mins

Lemon-Phyllo Fruit Tart

Ingredients

Directions

  1. Lightly coat a 10-1/2- or 11-inch round tart pan with a removable bottom with cooking spray. Trim phyllo to 14-inch squares. Keep phyllo covered with a sheet of plastic wrap to prevent drying out. Place 1 phyllo sheet in prepared pan; allow ends to hang over edge. Lightly coat with nonstick spray. Sprinkle with gingersnap crumbs. Add another sheet of phyllo, staggering corners. Repeat with remaining phyllo, cooking spray, and crumbs, ending with phyllo and cooking spray. Trim phyllo to 2 inches beyond rim of pan. Fold edges toward center, forming a shallow edge. Lightly press center of phyllo in pan to remove bubbles. Line with a double thickness of foil. Place on a baking sheet. Bake in a 375 degree F oven for 10 minutes. Remove foil; bake for 5 to 7 minutes more or until golden. Cool.
  2. For filing, in a heavy small saucepan combine sugar and gelatin; stir in water. Cook and stir over low heat until gelatin is dissolved. Remove from heat; stir in lemon peel, lemon juice, and, if desired, food coloring. Pour into a bowl. Cover; refrigerate for 1 hour or until mixture has the consistency of corn syrup, stirring occasionally.
  3. Prepare topping mix according to package directions, except use the 1/2 cup milk. Fold partially set gelatin into topping. Cover; refrigerate for 1 hour or until mixture mounds when spooned. Spoon into cooled crust. Cover; chill for 2 to 6 hours or until firm. Top with raspberries, kiwifruit slices, and lemon peel twists. Makes 10 servings.

Nutrition Facts (Lemon-Phyllo Fruit Tart)

    Per serving:
  • 161 kcal cal.,
  • 1 g fat
  • (0 g sat. fat,
  • 0 mg chol.,
  • 113 mg sodium,
  • 34 g carb.,
  • 0 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...