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1
Preheat oven to 350F.
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2
On a work surface arrange 1 phyllo sheet with a long side facing you and brush lightly with some butter.
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3
Top with a second phyllo sheet and brush lightly with butter.
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4
Top with a third phyllo sheet and cut stacked phyllo lengthwise into 4 strips and crosswise into 6 strips to make twenty-four 3-inch squares.
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5
With scissors cut off corners of squares to form octagons and cover with plastic wrap.
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6
Line each mini-muffin cup with 1 phyllo octagon, letting edges curl naturally, and bake in middle of oven until golden brown, about 10 minutes.
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7
Carefully transfer shells in cups to racks to cool completely.
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8
Make 24 more octagons with remaining 3 phyllo sheets and butter in same manner, Shells may be made 1 week ahead and kept in cups, wrapped in plastic wrap, at room temperature, or 1 month ahead and frozen.
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9
In a small saucepan simmer cream with saffron until reduced to about 3/4 cup and cool slightly.
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10
Whisk in yolks and season with salt and pepper.
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11
Divide Brie among shells and spoon 2 teaspoons saffron cream into each shell.
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12
Bake tartlets in 2 batches in middle of oven about 8 minutes, or until filling is puffed.
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13
Cool tartlets in cups on racks 5 minutes and carefully lift out onto racks to cool completely.
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14
Serve tartlets warm or at room temperature.
