This refreshing fruit-filled dish is almost too pretty to eat. But it won’t take long until you’re reaching for one after another of these fruity tarts overflowing with raspberries and kiwi.
- 1 pound mascarpone or cream cheese, softened
- 3 cups vanilla yogurt
- 2 teaspoon vanilla
- 2 tablespoon Grand Marnier
- 1 1/2 cups raspberries
- 1 1/2 cups kiwi, peeled, small diced
- 1/4 cup butter, melted
- 20 sheets Athens Phyllo Dough (9”x14”), thawed
- 24 mint leaves
- 72 raspberries
- 3 kiwis, peeled, small diced
- Fresh mint leaves, for garnish
- Raspberries, for garnish
- Sliced kiwi, for garnish
In a medium bowl, beat marscapone, yogurt, vanilla and Grand Marnier, until smooth. Lightly fold strawberries and kiwis into cheese mixture. Chill for 1 hour.
In a small saucepan, melt butter over medium heat. Lightly butter 3â tart pans. Layer 5 Phyllo sheets, brushing each with melted butter. Cut six 4-inch circles from Phyllo. Repeat 3 times to make 24 tarts.
Place circles in the buttered pan. Carefully push Phyllo into pan, pressing firmly against bottom and sides. Bake empty Phyllo shells in preheated 3501/4F oven for 8 – 10 minutes or until golden brown. Fill with 1/4 cup of fruit mixture and garnish with fresh mint, raspberries and sliced kiwi. Serve at room temperature.