These fruity, creamy treats featuring a Mini Phyllo Shell crunch and fresh Seckel pears are a breeze to prepare.
- æ cup lemon juice
- 1 lemon zest
- 4 ounces unsalted butter
- 1 cup granulated sugar
- 8 egg yolks
- 4 ounces Greek-style yogurt
- 1 package (15 count) Athens® Phyllo Shells
- 8 Seckel pears, halved to make 16 halves
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 3 tablespoons sugar
In a small saucepan, combine lemon juice, lemon zest, butter and sugar. Bring mixture to a boil.
Temper hot liquid into egg yolks. Return mixture to heat, and cook, stirring constantly, until mixture thickens and coats back of spoon. Do not boil.
Remove from heat and stir in Greek-Style Yogurt. Spoon into Athens® Mini Phyllo Shells.
Bake in a pre-heated 350°F oven for about 15 minutes, or until set.
Peel pears with vegetable peeler, cut in half lengthwise and remove seeds. Toss with lemon juice, salt and sugar. Place on baking sheet. Turn up oven temperature to 375°F and roast pears for about 16-20 minutes until browned all over.
Serve lemon tartlets with pear halves. Serve pears warm.