Strawberry-Banana Tarts

Recipe Ingredients

8		-- ¥
1		Frozen phyllo dough - thawed
1/4 cup	49g / 1.7oz	Butter - (no substitutes), melted
1 tablespoon	15ml	Granulated sugar
1/4 teaspoon	1.3ml	Ground cinnamon
1 cup	237ml	Whipping cream
2 tablespoons	30ml	Powdered sugar
1 teaspoon	5ml	Finely shredded orange peel
1/2 teaspoon	2.5ml	Vanilla
1/3 cup	78ml	Dairy sour cream
2 cups	474ml	Sliced fresh strawberries
1 cup	237ml	Sliced banana

Recipe Instructions

1. Grease six 6 oz. custard cups; set aside. Unfold phyllo dough. Remove 1 sheet, keeping rest covered with plastic wrap and a damp towel. Place the 1 sheet of phyllo on a waxed paper lined cutting board. Brush with some of the 1/4 cup melted butter. Top with a second sheet of phyllo, then brush with more butter. Repeat layering with the remaining phyllo and butter.

2. Cut stack crosswise into six 3 inch wide strips. Cut lengthwise into thirds forming 18 4x3 inch rectangles. Press three rectangles into each custard cup with shorter edges overlapping in bottoms of cups. Place cups in a 15x10x1 inch baking pan. Combine sugar and cinnamon. Sprinkle over phyllo. Bake in a 350 oven 15 to 18 minutes or until golden. Cool in cups.

3. For filling, in medium mixing bowl combine whipping cream, powdered sugar, orange peel, and vanilla. Beat with an electric mixer on low speed just until stiff peaks form. Fold in sour cream. Set aside 3/4 cup of mixture.

4. To assemble, carefully lift baked phyllo shells from custard cus and place on a serving plate. spoon about 1/4 cup of the filling into each shell. Top with strawberry and banana slices. Spoon or pipe a rounded Tablespoon of the remaining filling on top of each tart.

Makes 6.

Source:
Unknown Cookbook

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