Phyllo Fruit Tarts

Yield: 12 tarts

Ingredients

• ½ package phyllo dough, thawed in refrigerator overnight
• Butter flavored spray
• Assorted fruit
• 2/3 cup lemon juice
• 8 tablespoons sugar
• 2 tablespoons lemon zest
• 2 large egg yolks
• ½ teaspoon vanilla extract

Lemon Curd

1. In a small saucepan over medium heat, combine sugar and lemon juice.
2. Cook until sugar is dissolved.
3. Add zest.
4. In a medium bowl, lightly beat egg.
5. Temper the egg mixture with a little of the hot mixture. (Add a little of the hot mixture to the egg and whisk to combine.)
6. Slowly whisk in remaining lemon-sugar mixture.
7. Continue to beat for 2 minutes and then transfer back to pot.
8. While stirring, cook over low heat until curd comes to a boil.
9. Remove from heat and stir in vanilla.
10. Let cool.

Phyllo Tarts

1. Preheat the oven to 350°F.
2. On your counter, stack 4 phyllo sheets, spraying with butter spray between each sheet.
3. Cut out four 7 inch squares.
4. Spray muffin tins with nonstick cooking spray.
5. Lay the phyllo squares into the muffin tin pushing down into the bottom.
6. Repeat until 12 tins are full.
7. Bake for 10 to 12 minutes or until golden brown.
8. Carefully transfer the phyllo shells to a rack to cool.

Serve

1. Fill tarts with 2 tablespoons of lemon curd and top with your favorite berries.
2. Top off with frozen yogurt or non-fat whipped topping.
3. Garnish with a fresh mint leaf.

Credits

Recipe by AccentHealth Chef Donna Brousseau.