The phyllo cup is a great vessel for this mascarpone filling!! The combination of the smooth mascarpone cream and the fresh blueberry and raspberry is just amazing! Phyllo is making its arrival in TART month!!
If you are looking for a fancy, delicious and really easy tart to make, today is your lucky day! It’s a perfect dish to serve especially when you don’t have a lot of time on your hand. The ingredients are unique and not your usual pantry attendee, but everything is usually available in your grocery store.
This is the first time I’ve ever baked with Phyllo and I am loving it. I’ve had desserts that uses Phyllo before, such as Baklava. I thought it would be too complicated to make but phyllo dough are available at the frozen dessert section of your grocery store so it’s really easy to make. Of course if you are feeling adventurous, you can make your own phyllo dough. But if you are strapped for time (or just want the convenience of using a ready-made phyllo), run to your grocery store!!
To make the cups, you need to have room temperature sheets. You can do this 2 ways. Defrost it in the refrigerator overnight or leave it at room temperature for about 2 hours until its pliable. Lay a large parchment paper on your surface. Lay the first sheet of your phyllo on it and brush the top with melted butter. Then you repeat the same steps until you get 4 layer of phyllo dough with a buttered top.
Cut the phyllo dough into about 8 squares. I did not measure this, just eyeball it. If you are making mini tarts, just cut it into smaller squares to fit the mini muffin pan.
Gently put the squares into the muffin tin and gently push it in to make the shape of a cup.
Bake for about 8-10 minutes at 400 degrees F. While it’s baking, you can “whip” up (Did you get it?!?! ?) the whipped cream, mascarpone cream, sugar, vanilla extract and lemon zest, until it becomes stiff peak. That’s your filling. How easy and simple is that?
I took a small teaspoon of this cream and oh my gosh …. Yummy …. It’s rich but not overly too rich.
Then before serving, assemble the tart by putting the cream inside the phyllo cups and then adding the fresh blueberry and raspberry on top.
One bite and your guest will be asking for seconds!! Enjoy this easy-to-make and delectable tart!!
Happy Baking!!
| Servings |
|
- 1 package frozen phyllo dough
- 4 tbsp butter, melted
Ingredients
Phyllo cups
Mascarpone Filling
|
|
- Defrost the frozen phyllo sheet by thawing in the refrigerator overnight or leaving it at room temperature for 2 hours.
- Preheat oven to 400 degrees F.
- Lay a large piece of parchment paper on a clean surface. Lay one sheet of phyllo dough on it and brush the top with butter.
- Repeat this step until you have 4 layers of phyllo that has a buttered top.
- Cut it into 8 squares. Fit into the muffin cups and gently push the bottom of the dough so it takes the shape of the muffin cup.
- Bake for 8-10 minutes.
- In a stand mixer, whip the mascarpone cream, heavy cream, sugar, lemon zest, and vanilla extract until it becomes stiff peak.
- Assemble the tart, by filling the phyllo cups with the mascarpone cream and add the berries and mint on top.
Adapted from : Posh Journal
Tina Moss
October 12, 2018 at 6:41 PMWas the BEST dessert EVER,,, Thank you for sharing today!,,,,,,,,,, mail carrier,, Tina❤
Onie Panjaitan
October 18, 2018 at 6:58 PMYay!! I’m glad you like it!! Have a great day!!