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Recipe Summary

prep:
20 mins
bake:
6 mins at 350°
stand:
5 mins
Yield:
15 tarts
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Ingredients

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Directions

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  • Coat fifteen 1-3/4-inch muffin cups with nonstick cooking spray or use a nonstick pan; set aside. Unroll phyllo dough. Remove one sheet of the phyllo dough and place it on cutting board. Cover remaining phyllo dough with plastic wrap.

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  • Lightly brush phyllo sheet with melted butter; sprinkle with bread crumbs. Working quickly, top with the remaining phyllo sheets, coating each sheet with butter and bread crumbs.

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  • 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 as needed to fit. Bake in a 350 degree F oven for 6 to 8 minutes or until lightly golden brown. Cool in muffin cups for 5 minutes. Carefully remove phyllo cups from muffin cups; cool on a wire rack.

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  • Just before serving, fill muffin cups with a generous teaspoon of sour cream or crème fraiche; top with about 1/2 teaspoon of caviar. Makes 15 tarts.

Tips

To shortcut this recipe, substitute one 2.1-ounce package baked miniature phyllo dough shells (15) for the phyllo dough. Prepare as directed, starting with step 3.

Make-Ahead Directions:

Prepare as directed through step 3. Place phyllo cups in a single layer in an airtight container; store at room temperature for up to 2 days.

Nutrition Facts

55 calories; total fat 4g; saturated fat 2g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 18mg; sodium 92mg; potassium 21mg; carbohydrates 4g; fiberg; sugarg; protein 1g; vitamin a 146IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 8mcg; vitamin b12mcg; calcium 20mg; iron 1mg.

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