Phyllo Chess Tartlets
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- 1 whole(s) egg
- 2 egg yolks
- 1/2 stick(s) unsalted butter (4 tablespoons) melted
- 3/4 cup(s) granulated sugar
- 1 pinch(s) fine salt
- 1 tablespoon(s) lemon juice freshly squeezed
- 1 1/2 teaspoon(s) vanilla extract
- cooking spray
- 24 miniature phyllo tart shells* frozen
- 1 pint(s) small raspberries or blueberries
- Preheat the oven to 300 F. In a medium mixing bowl, whisk together the whole egg, yolks, butter, sugar, salt, lemon juice and vanilla to combine. Pour the mixture into a measuring cup with a spout.
- Spray a mini muffin pan or baking sheet with cooking spray, and place 1 frozen tart shell in each hole. Fill each shell to the top with the filling mixture. As you are pouring, whisk to recombine the ingredients as needed.
- Bake until the tartlets puff up then deflate, about 15 to 18 minutes.
- Remove the tartlets from the oven, and place on a wire cooling rack for 5 minutes; remove from the pan, and transfer to a serving platter to cool completely. Garnish each tartlet with a fresh raspberry or blueberry, and serve immediately.
- Tips and Techniques:
- *Phyllo shells are best used while still frozen.
This recipe is a personal recipe added by Derindea and has not been tested or endorsed by MyRecipes.
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Phyllo Chess Tartlets Recipe at a Glance
- COURSE: Appetizers