Easy Berry Tartlets
Total Time
30 minutes
Prep Time
25 minutes
Cook Time
2 minutes
Rating
5 out of 5 stars
(1)
Ingredients
30 servings
- 3 tablespoons finely chopped raw (shelled pistachios (optional)
- 1 cup nonfat plain Greek yogurt (I like Fage for this.)
- ½ cup mascarpone
- 1½ tablespoons honey
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 30 Athens Phyllo Shells (I love the graham cracker flavor for this.)
- 2 cups fresh berries of your choice (I used a mix of raspberries, blueberries and blackberries, but you do you.)
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Preparation
Step 1
If you’re into pistachios, I recommend toasting them to enhance the flavor. Heat a small skillet over medium heat. When hot, add the pistachios and cook for a minute or two, shaking the pan regularly, until the nuts are toasted and fragrant. (Be careful not to burn them!!) Transfer to a small bowl to cool while you prep the filling.
Step 2
Place the yogurt, mascarpone, honey, lemon zest and juice in the bowl of a food processor. Process until well combined and slightly fluffy. You can also combine the ingredients in a mixing bowl and use a hand mixer to whip the ingredients together, or simply whisk them by hand. (The latter method requires some upper body strength, but it’s doable.)
Step 3
Add about a teaspoon of filling to each phyllo shell. I use the base of a spoon or fork to do this (a spoon can be a little to wide for the shells), but you could also use a pastry bag to pipe filling into each shell.
Step 4
Top the filling with a few berries (I recommend cutting blackberries in half and strawberries into quarters) and sprinkle with toasted pistachios if using.
Step 5
Serve immediately or refrigerate for up to 3 hours. (The filled phyllo shells tend to get soggy in the fridge after a few hours.)
Step 6
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