Green tea-flavored sorbet finds a tasty home in flaky phyllo shells with this tempting tart recipe.
- 20 sheets Athens® Phyllo Dough (9″x14″), thawed
- Cooking spray
- 3 cups water
- 3 tablespoons fine-quality green tea leaves
- 3/4 cup sugar
- 1/4 cup crystallized ginger, diced
- 2 tablespoons sugar
Thaw one roll of phyllo dough, following thawing instructions on package. Preheat oven to 350°F. Unroll and cover phyllo with plastic wrap and then a slightly damp towel to prevent drying out. Lightly coat a 3” cup muffin pan with cooking spray. Layer 5 phyllo sheets, lightly coating each with cooking spray. Cut four, 4-inch circles from phyllo stack. Place cut shape into the muffin cup. Carefully push phyllo into cup, pressing firmly against bottom and sides. Sprinkle with sugar. Repeat process 3 times to make 16 shells.
Bake phyllo shells in preheated 350°F oven for 8 to 10 minutes or until golden brown. Let cool. Remove shells from pan.
In a medium saucepan, bring water to a boil. Add tea leaves and remove from heat. Cover saucepan and steep tea for 5 minutes. Add sugar and stir until dissolved. Strain tea through a fine sieve into a large bowl. Cover bowl and refrigerate tea until cold, at least 2 hours.
Transfer the cooled tea mixture to an ice cream machine and freeze according to the manufacturer’s directions. Add the diced crystallized ginger to the machine after the sorbet has begun to thicken, but is still soft.
Spoon about 2 tablespoons of green tea sorbet into phyllo shells. Serve immediately.