Phyllo Fruit Tart with Mascarpone Cream
Ingredients
Phyllo cups
Mascarpone Filling
Instructions
Phyllo cups
  1. Defrost the frozen phyllo sheet by thawing in the refrigerator overnight or leaving it at room temperature for 2 hours.
  2. Preheat oven to 400 degrees F.
  3. Lay a large piece of parchment paper on a clean surface. Lay one sheet of phyllo dough on it and brush the top with butter.
  4. Repeat this step until you have 4 layers of phyllo that has a buttered top.
  5. Cut it into 8 squares. Fit into the muffin cups and gently push the bottom of the dough so it takes the shape of the muffin cup.
  6. Bake for 8-10 minutes.
Mascarpone Cream
  1. In a stand mixer, whip the mascarpone cream, heavy cream, sugar, lemon zest, and vanilla extract until it becomes stiff peak.
  2. Assemble the tart, by filling the phyllo cups with the mascarpone cream and add the berries and mint on top.
Recipe Notes

Adapted from : Posh Journal