Mini Strawberry Cream Tarts

This versatile cava can be served with brunch dishes or a fruity dessert. Be sure to serve it well chilled.

Yield: 15 tarts

Ingredients

15 mini phyllo shells or 4 sheets defrosted phyllo dough
1/2 cup melted butter
1 tablespoon honey
4 ounces cream cheese, softened
Fresh strawberries, chopped (about 8)

Method

Preheat oven to 350 degree F. Coat fifteen mini muffin cups and the top of pan with melted butter; set aside. Unfold phyllo dough. Remove one sheet of the phyllo dough; lightly coat phyllo sheet with melted butter using a brush. Working quickly, top with the remaining phyllo sheets, coating each sheet with melted butter.

Cut phyllo stack lengthwise into three 3-inch-wide strips. Cut each strip crosswise into five rectangles. Press each rectangle into a prepared cup, pleating to fit and tucking in the corners. Bake about 10-12 minutes or until golden brown. Cool in muffin cups for 5 minutes. Carefully remove phyllo cups from muffin cups and let cool.

Combine honey with cream cheese in a small bowl and stir until smooth. Spoon 1 teaspoon cheese mixture into each shell.Top each shell with a mound of chopped strawberries.

Serving Suggestion

Delectable when paired with the Carbó Semi-Seco Cava

Estimated Prep Time: 30 minutes, less if using premade shells
Estimated Cooking Time: 12 minutes

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