BLUEBERRY MASCARPONE CHEESE TARTS
Make and share this Blueberry Mascarpone Cheese Tarts recipe from Food.com.
Provided by Montana Heart Song
Categories Tarts
Time 2m
Yield 24 dessert tarts, 12-24 serving(s)
Number Of Ingredients 12
Steps:
- Place phyllo dough between dampened kitchen towels.
- Brush on melted butter on 8 sheets of phyllo dough.
- Stack and cut with a sharp knife or scissors, six pieces each sheet, 48 pieces.
- Spray tart pan (24 openings) or muffin pan (12) openings with Pam.
- Use two pieces buttered side up in tart pan so it looks like petals on the side of each opening.
- Use 4 pieces if using a muffin pan with 12 opening. (Muffin pans are deeper). Lay each piece at any angle butter side up, looks like petals.
- Preheat oven 400*.
- Sprinkle dry beans in the bottom of each opening.
- Bake 6 minutes for tart pan. Bake 8 minutes for muffin pan. Watch, when edges turn brown remove from oven. (Some ovens are hotter than others.).
- Take out and cool. When cool remove beans and and set aside for reuse.
- Mix milk with packets of Splenda in a small bowl.
- Add splenda and milk mixture with mascarpone cheese.
- Add in 1/4 cup milk.
- Fold in Cool Whip.
- Gently fold in blueberries and nutmeg.
- Remove phyllo dough cups and place on serving platters.
- Fill cups to the desired height.
- Serve on chill before serving.
- Right before serving sprinkle crushed graham crackers.
Nutrition Facts : Calories 299.9, Fat 17.7, SaturatedFat 11.8, Cholesterol 21.3, Sodium 244.7, Carbohydrate 33, Fiber 1.7, Sugar 12.8, Protein 3.5
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