These berry tartlet phyllo shells are a breeze to make (and eat)! Give them your own spin by adding your personal favorite berries. Recipe by Serena Wolf from Domesticate Me blog.
- 3 tablespoons finely chopped raw, shelled pistachios (optional)
- 1 cup nonfat plain Greek yogurt
- ½ cup mascarpone
- 1½ tablespoons honey
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 2 packages (15 count, each) Athens® Graham Cracker Flavor Phyllo Shells
- 2 cups fresh berries of your choice
If adding pistachios, toast them to enhance the flavor. Heat a small skillet over medium heat. When hot, add the pistachios and cook for 1-2 minutes, shaking the pan regularly, until the nuts are toasted and fragrant. Transfer to a small bowl to cool while prepping the filling.
Place the yogurt, mascarpone, honey, lemon zest and juice in the bowl of a food processor. Process until well-combined and slightly fluffy. Add about a teaspoon of filling to each phyllo shell. Use the base of a spoon or fork to do this (a spoon can be a little too wide for the shells), or use a pastry bag to pipe filling into each shell.
Top the filling with a few berries (we recommend cutting blackberries in half and strawberries into quarters). Sprinkle with toasted pistachios if using. Serve immediately or refrigerate for up to 3 hours.