Lemon Curd and Fresh Fruit Phyllo Tarts
These little tarts are really fun for a spring dessert. Phyllo dough shells are brushed with melted DOVE® PROMISES® Milk Chocolate and then filled with, fruit fruit, lemon curd or pudding, and an extra touch of chocolate with a DOVE® PROMISES® Milk Chocolate.
I filled my Phyllo Tarts with lemon curd as suggested in the recipe, but I think it would also be really fun to try out this fresh raspberry curd or orange curd.
These phyllo tarts are a great recipe that can easily be adapted according to your preferences depending on how you would like to fill it and what fruit you uses as your garnish.
Phyllo can be really fun to use in place of other doughs or crusts for things like tarts, but can be a little challenging to work with if you’ve never used it before.
Here are a few key tips to make your first attempt successful. Once you’ve figured out the technique it really isn’t that difficult.
4 Tips for Working with Phyllo Dough
1. Defrost ahead of time in the refrigerator. This works better than thawing on the counter, and prevents the dough from becoming gummy.
2. Prep the rest of the recipe before you unwrap the phyllo. Phyllo dries out incredibly fast, so having all of the other ingredients prepared allows you to work quickly once the phyllo is exposed to the air.
3. Cover the phyllo with a damp towel. This will help keep the dough from drying out after you unwrap it. Remove the towel when you begin assembling the recipe.
4. Recover the dough with the damp towel in between uses. Typically you will work with a few sheets at a time. To prevent the remaining sheets from drying out, cover them with the damp towel when not in use.
What desserts do you like to make during spring?
Lemon Curd and Fresh Fruit Phyllo Tarts
Yield: 16
Ingredients:
1 bag DOVE® PROMISES® Milk Chocolates
16 sheets phyllo dough
1/4 cup (1/2 stick) unsalted butter, melted
4 oranges, sectioned
4 cups strawberries, sliced
1 cup prepared lemon curd or vanilla pudding
3 6-cup muffin tins
Damp kitchen towel or plastic wrap
Directions:
While working with phyllo dough, keep it covered with damp cloth or plastic wrap. Work in small batches. Begin by stacking 4 sheets of phyllo dough, brushing each sheet with melted butter before stacking. Cut stack into eight squares. Arrange 2 squares, overlapping, in each muffin cup, filling eight cups. Repeat process with remaining sheets of dough.
Bake in a preheated 375º oven for 6-8 minutes. Cool completely.
Set aside twelve DOVE® PROMISES® Milk Chocolate. Melt remaining chocolate and brush it inside phyllo cups. Fill with orange segments and strawberries.
Top with dollop of lemon curd or pudding and a DOVE® PROMISES® Milk Chocolate.
Notes:
Tip: For mini muffin-sized phyllo cups: cut each stack of phyllo dough into 16 squares and bake 2 squares in each muffin cup. This will yield 32 cups!
This is a sponsored conversation written by me on behalf of MARS. The opinions and text are all mine.
This looks yummy! I’d love for you to come over and share your post at our Friday Favorites party!
where do you find lemon curd??
You can make it at home. Here is a recipe: https://www.goodlifeeats.com/2011/04/citrus-curd-three-ways.html
Of I’ve seen it at some grocery stores near the jam.
The numbers don’t match up. Before I try this can you help me understand how when I cut 4 stacks of 4 phyllo sheets into 8 pieces I only get 12 cups? I come up with 32. What am I doing wrong? I’ve never cooked with phyllo sheets but would love to try this for a brunch in May.
I’m sorry that is confusing. You’ll end up with 32 individual squares total after you cut the stack of 4 sheets into 8. Then you’ll take 1 individual sheet and place in the muffin cup and then top it with another individual sheet. You’ll have 2 individual squares in each muffin cup (32 total divide by 2 per muffin cup is 16 total muffin cups). Does that make sense?
These tarts are so pretty!! Love the recipe 🙂