ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Strawberry-Fromage Blanc Tartlets

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Hands-On time 30 mins
Total time 1 hr, 20 mins
Yield Makes 30 tartlets
You can make these delicious little sweets without their toppings up to a day ahead and reheat them in the oven before serving. Children may prefer them without the balsamic drizzle, so be sure to set some aside if you're having young guests. Fromage blanc is a soft, mild, fresh cream cheese.


  • 1 (6-oz.) container fromage blanc
  • 1 large egg
  • 4 tablespoons honey
  • 1 tablespoon orange liqueur
  • 1 tablespoon lemon juice
  • Pinch of nutmeg
  • 2 tablespoons all-purpose flour
  • 2 (1.9-oz.) packages frozen mini-phyllo pastry shells
  • 1 cup balsamic vinegar
  • 1/2 pt. fresh strawberries, chopped
  • 2 tablespoons sugar

How to Make It

  1. Preheat oven to 350°. Process first 6 ingredients in a food processor until smooth. Slowly sift in flour; process until blended.

  2. Spoon 1 heaping teaspoonful mixture into each phyllo shell. Place on a baking sheet.

  3. Bake at 350° for 10 minutes or until set.

  4. Meanwhile, cook balsamic vinegar in a large saucepan over medium heat 10 minutes or until reduced to 1/4 cup. Cool completely (about 30 minutes).

  5. Toss strawberries with sugar. Spoon strawberries over tartlets; drizzle with balsamic reduction. Serve immediately.

  6. Note: We tested with Belle Chèvre fromage blanc, Grand Marnier orange liqueur, and Colavita Balsamic Vinegar.