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Sweet Orange Mascarpone Tartlets



Ingredients:
Shells
8   sheets (9 x 14 in./ 23 x 35 cm) thawed frozen phyllo dough, divided
1/4   cup (50 mL) granulated sugar, divided
Filling
1 1/2   cups (375 mL) mascarpone cheese (12 oz/350 g)
1/4   tsp (1 mL) almond extract
1/3   cup (75 mL) powdered sugar
1/8   tsp (0.5 mL) salt
1/2   cup (125 mL) thawed frozen whipped topping
1/3   cup (75 mL) semi-sweet chocolate morsels, melted
   Toasted sliced almonds (optional)
Directions:
  1. Preheat oven to 350°F (180°C). Lay one sheet of phyllo on Large Grooved Cutting Board; spray with nonstick cooking spray and sprinkle with some of the sugar using Flour/Sugar Shaker. Place second sheet of phyllo over first, matching edges and pressing to seal. Repeat layers to create a stack of four sheets, ending with phyllo and reserving half of the sugar for second stack.
  2. Cut phyllo stack crosswise into four even strips, then lengthwise into thirds to make 12 squares. Using Mini-Tart Shaper, press phyllo squares into cups of Deluxe Mini-Muffin Pan. Repeat with remaining phyllo, cooking spray and sugar for a total of 24 shells. Bake 8-10 minutes or until golden brown. Remove pan from oven; remove shells to Stackable Cooling Rack to cool.
  3. Meanwhile, zest entire orange with Microplane® Adjustable Grater. Combine zest, cheese, extract, powdered sugar and salt in Classic Batter Bowl. Gently fold in whipped topping. Attach open star tip to Easy Accent® Decorator. Fill with filling and pipe evenly into cooled shells. Place chocolate morsels in (1-cup/250-mL) Prep Bowl; microwave on HIGH 1-2 minutes or until smooth, stirring every 30 seconds. Pour chocolate into resealable plastic bag. Twist top of bag. Trim corner with Professional Shears; drizzle chocolate over tartlets. Sprinkle with toasted sliced almonds, if desired.

Yield: 24 tartlets

Nutrients per serving: (1 tartlet): Calories 100, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 8 g, Protein 1 g, Sodium 35 mg, Fiber 0 g

U.S. Diabetic exchanges per serving: 1/2 starch, 1 1/2 fat (1/2 carb)

Cook's Tips: Using the Mini-Tart Shaper, press strips of phyllo dough into each mini-muffin cup, creating a ruffled appearance.

Unfilled phyllo cups can be baked up to 3 days in advance. Store in a sealed container at room temperature until ready to fill.