Prize Winning Festive Phyllo Tarts

1. 1

   For filling, beat cream cheese and Splenda until smooth.

2. 2

   Add eggs, sour cream, and vanilla, and beat well. I usually prepare the filling in the food processor. Set aside.

3. 3

   For crust, place 1 sheet of phyllo on a work surface (keep remainder covered with a damp tea towel to prevent drying out). Brush with melted margarine (or butter). Place a second sheet on top. Cut into 12 squares. Place 1 square in each greased muffin cup, leaving the corners of the square extending up into points. Repeat with remaining 2 sheets of phyllo, placing this next square on top of the phyllo lined muffin cups, but giving it a 1/4 turn, so the points fit between the existing ones (completed pastry should look like a tulip).

4. 4

   Divide cheese mixture between tart shells. If using optional filling drop 1/2 TBSP of any topping except fresh fruit, in center of each tart.

5. 5

   Bake at 375u00b0F for 20 minutes, or until pastry is golden and filling is set.

6. 6

   Cool in muffin tin on a rack until only warm, then remove from tin to rack to finish cooling.

7. 7

   Store in the refrigerator.

8. 8

   Garnish with fresh fruit (and a sprinkle of powdered sugar) if using that option.

* Per serving · 4 servings · Values may vary.