Rating: 4 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
  • 8 Ratings

These extra-easy dessert tarts use purchased phyllo shells.

Source: Better Homes and Gardens

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Credit: Kim Cornelison

Recipe Summary test

prep:
25 mins
chill:
2 hrs
total:
2 hrs 25 mins
Servings:
15
Yield:
15 tarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, stir the cut-up chocolate and shortening over low heat until melted. Remove pan from heat. Using a clean small paintbrush, brush the inside (bottom and sides) of each phyllo shell evenly with the melted chocolate mixture. Return each shell to plastic tray included in package. Chill phyllo shells in refrigerator about 20 minutes or until chocolate is set.

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  • Meanwhile, in a small bowl, stir together the cream cheese, sour cream, and powdered sugar until smooth. Stir in liqueur or milk. Transfer mixture to a small resealable plastic bag; seal bag. Snip off a corner of the bag. Pipe about 1 teaspoon of the cream cheese mixture into each shell. Cover tarts loosely; chill 2 to 4 hours.

  • If desired, garnish each tart with a fresh raspberry and mint leaves. Makes 15 tarts.

Nutrition Facts

72 calories; fat 5g; cholesterol 7mg; saturated fat 2g; carbohydrates 6g; protein 1g; vitamin a 97.2IU; sodium 28mg; calcium 10.1mg; iron 0.4mg.
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