Phyllo Berry Sabayon Tart Recipes

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EASY PHYLLO FRUIT TARTS



Easy Phyllo Fruit Tarts image

These are just so easy to make using what you have on hand for a fast dessert. Just multiply ingredients by how many you want to serve.

Provided by Jen T

Categories     Dessert

Time 20m

Yield 1 serving(s)

Number Of Ingredients 5

1 sheet phyllo pastry
2 -3 tablespoons sweetened stewed fruit (any plain stewed or canned fruit works well or see below for more ideas)
1/2 teaspoon sugar
oil or melted butter, to brush pastry dough
icing sugar, for dusting cooked tart

Steps:

  • Preheat the oven to 190°C.
  • Brush the sheet of phyllo pastry with melted butter or oil.
  • Scrunch up to form a nest and place on a flat or shallow baking tray.
  • Spoon the fruit into the centre.
  • Sprinkle with sugar and bake for 12-15 minutes until golden.
  • Dust with a little icing sugar if desired.
  • Serve with some ready-made custard or whipped cream.
  • FILLING IDEAS:.
  • Stewed feijoas mixed with a little ginger.
  • Cooked apples mixed with a little cinnamon, cloves and pistachio nuts or nuts of your choice.
  • Canned peaches mixed with a little coconut and mixed spice.

Nutrition Facts : Calories 64.9, Fat 1.1, SaturatedFat 0.3, Sodium 91.8, Carbohydrate 12.1, Fiber 0.4, Sugar 2.1, Protein 1.4

BERRIES & CREAM PHYLLO TARTS



Berries & Cream Phyllo Tarts image

A delicate, flaky phyllo crust filled with a lightly sweetened mixed berry cream. Created for RSC #12.

Provided by Tinkerbell

Categories     Tarts

Time 38m

Yield 24 tarts, 24 serving(s)

Number Of Ingredients 11

8 ounces phyllo dough, thawed
6 tablespoons butter, melted
8 ounces mascarpone cheese
8 ounces cream cheese
1/4 cup Splenda brown sugar blend
1/4 cup sugar-free strawberry jelly
1/2 cup powdered sugar
3 teaspoons lemon juice (I used fresh squeezed)
1 cup frozen raspberries (thawed)
1 cup frozen blueberries (thawed)
1 (14 ounce) can whipped topping (optional for garnish)

Steps:

  • Preheat oven to 350 degrees.
  • Lay unrolled stack of phyllo sheets on flat surface, cover with large piece of saran wrap or parchment paper & then cover with damp kitchen towel.
  • Remove one phyllo sheet to a flat surface & brush with melted butter. Remove second sheet, lay over the first sheet & brush with butter. Repeat til you have 5 sheets total. (Re-cover the rest of the sheets each time to keep from drying out, but make sure to not get them wet with the damp towel).
  • Using knife or pizza cutter, cut stack of buttered sheets into 6 squares. Lay one stack of squares into a muffin cup, gently pushing down in the middle & around the sides. Repeat with remainder of squares.
  • Repeat steps 3 & 4 until all of the phyllo sheets have been used.
  • Bake at 350 degrees for 8 minutes. Remove from oven & allow to cool in pans.
  • In mixer fitted with wire whip attachment, combine mascarpone cheese, cream cheese, Splenda, strawberry jelly, powdered sugar & lemon juice til smooth.
  • Fold in raspberries & blueberries.
  • When phyllo shells are cool, spoon in the filling (I used a small cookie scoop) & top with a dollop of whipped cream if desired.
  • Store in refrigerator.

Nutrition Facts : Calories 167.2, Fat 10.6, SaturatedFat 6.2, Cholesterol 31.4, Sodium 124.7, Carbohydrate 16.9, Fiber 0.8, Sugar 9.2, Protein 1.9

BERRY PHYLLO TARTS



Berry Phyllo Tarts image

Lightly glazed fresh fruit nestled in delicate pastry creates a looks-like-you-fussed dessert. Shares TerryAnn Moore of Vineland, New Jersey. "One taste of the crisp-tender shell topped with sweet berries, and I don't miss those confections with more fat and sugar."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 14

12 sheets phyllo dough (14 inches x 9 inches)
3 tablespoons butter, melted
3 tablespoons sugar
1/2 teaspoon grated orange zest
FILLING:
1/4 cup orange marmalade
1 cup navel orange sections
1 cup sliced fresh strawberries
1/2 cup each fresh raspberries, blueberries and blackberries
1 teaspoon lemon juice
1 teaspoon lime juice
1/2 teaspoon grated lemon zest
1/2 teaspoon grated lime zest
Fresh mint, optional

Steps:

  • Roll up phyllo dough and cut into 1/4-in.-wide strips. Place strips in a large bowl; toss with butter, sugar and orange zest until coated. Divide strips into six portions; shape into nests on a baking sheet coated with cooking spray. Bake at 400° for 5-7 minutes or until golden., In a small microwave-safe bowl, heat marmalade until melted. In a large bowl, combine the oranges and berries in a large bowl; drizzle with marmalade and juices. Sprinkle with lemon and lime zest; gently toss to coat. Just before serving, spoon into nests. Garnish with mint if desired.

Nutrition Facts : Calories 204 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 159mg sodium, Carbohydrate 35g carbohydrate, Fiber 3g fiber), Protein 2g protein.

PHYLLO FRUIT TART



Phyllo Fruit Tart image

This elegant treat tastes as fantastic as it looks. A topping of mixed berries would also be wonderful. Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 10

1 tablespoon butter, melted
1 tablespoon canola oil
8 sheets phyllo dough (14 inches x 9 inches)
1 package (8 ounces) fat-free cream cheese
3 tablespoons confectioners' sugar
1 cup reduced-fat whipped topping
1 can (11 ounces) mandarin oranges, drained
4 kiwifruit, peeled and sliced
1-1/2 cups sliced fresh strawberries
1 ounce white baking chocolate, melted

Steps:

  • In a small bowl, combine butter and oil. Place one sheet of phyllo dough on a work surface; brush evenly with butter-oil mixture. Repeat with seven more sheets of phyllo, brushing each layer and stacking on previous sheet. (Keep remaining phyllo dough covered with waxed paper to prevent it from drying out.), Place phyllo dough on a baking sheet. Bake at 400° for 5-7 minutes or until golden. Cool on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Gently spread over cooled crust. Arrange fruits over cream cheese layer; drizzle with chocolate.

Nutrition Facts : Calories 183 calories, Fat 6g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 222mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

PHYLLO TARTS WITH RICOTTA AND RASPBERRIES



Phyllo Tarts with Ricotta and Raspberries image

For the best texture in these flaky tarts, use low-fat ricotta rather than skim!

Provided by Violet

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Yield 6

Number Of Ingredients 10

5 sheets phyllo dough
2 tablespoons unsalted butter, melted
1 cup low-fat ricotta cheese
¼ cup white sugar
1 egg
½ teaspoon orange zest
½ teaspoon vanilla extract
1 pinch ground nutmeg
2 cups fresh raspberries
1 tablespoon confectioners' sugar for dusting

Steps:

  • Drain ricotta cheese in a sieve for 20 minutes; set aside.
  • Preheat oven to 350 degrees F (175 degrees C). Spray 6 3-inch loose-bottomed tart pans with nonfat cooking spray.
  • Leave phyllo sheets in a stack and use a ruler to trace 6 5-inch squares onto top sheet (3 squares across and 2 squares down). Using a sharp knife, cut along traced lines, through all 5 sheets of dough. Immediately line each tart pan with 5 sheets of dough, lightly brushing melted butter or margarine between each layer. Trim edges of dough.
  • In a medium mixing bowl, combine ricotta, sugar, egg, orange rind, vanilla extract, and nutmeg. Beat with electric mixer until smooth. Pour an equal amount of mixture into each tart pan.
  • Bake in preheated oven for 25 minutes, until golden brown. Cool tarts slightly, then arrange raspberries on top. To serve, remove tarts from pans and sprinkle with confectioners' sugar.

Nutrition Facts : Calories 152.4 calories, Carbohydrate 22.9 g, Cholesterol 41.2 mg, Fat 5.9 g, Fiber 3.1 g, Protein 2.6 g, SaturatedFat 3 g, Sodium 88.7 mg, Sugar 11.7 g

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