The tart shells will keep for 2-3 weeks in an airtight container, and can be used with different fillings. Four sheets of phyllo will make 24 small tarts.
Servings: 24mini tarts
Author: Mary Gillespie
Ingredients
4sheets phyllo pastry
1tablespoon/ 15 ml olive oil
1/2cup/ 125 ml sugar
2tablespoons/ 30 ml cornstarch
1/3cup/ 80 ml lemon juice
1/2cup/ 125 ml water
Pinchof turmeric
Instructions
Phyllo tart shells:
Preheat oven to 400 degrees F / 204 degrees C.
On counter, lay out 1 sheet of phyllo pastry.
Brush lightly with oil. You do not need to completely cover the pastry.
Lay another sheet on top and brush again. Repeat with remaining sheets and oil.
Cut the phyllo into 24 even pieces.
Using a mini muffin pan, gently place each piece into a muffin cup and push to bottom and sides to create a cup out of the phyllo. They do not have to be perfect - variation will make the look more like flowers.
Bake the shells for 5-7 minutes or until lightly browned. Remove from oven and let cool.
Lemon Filling:
In small saucepan, stir together sugar and cornstarch until evenly mixed. Add lemon juice and stir until smooth.
Add water and stir until mixed. Stir in a pinch of turmeric (for color). Heat the mixture over medium heat until it simmers and becomes thick enough to hold on a spoon. This should take only about 5 minutes. It will thicken as it cools, so do not let it get too thick.