Making mixed berry tarts with phyllo dough is such a simple and impressive way to make an easy dessert. These berry tarts have a crunchy phyllo dough crust filled with vanilla greek yogurt and fresh berries marinated in lemon juice and honey.
Prep Time5 minutesmins
Marinating Time30 minutesmins
Total Time35 minutesmins
Servings: 12
Calories: 89kcal
Author: Sarah Alvord, Feeding Your Fam
Ingredients
1 1/2cupsstrawberriesthinly sliced
1cupblueberries
1cupraspberries
1tablespoonlemon juice
2tablespoonshoney
8sheetsphyllo doughthawed
1 1/2cupsvanilla greek yogurt
Get Recipe Ingredients
Instructions
Preheat oven to 350º F and spray a muffin tin with cooking spray
In a mixing bowl, combine the strawberries, blueberries and raspberries. Pour in the honey and lemon juice and toss to coat. Allow to sit and marinate for up to 30 minutes.
Use a sharp knife to slice through the sheets of phyllo dough, cutting them into 3-4 inch squares.
Press the dough squares into the prepared muffin tin. Bake for 15 minutes, until browned.
Allow the phyllo cups to cool before filling with 2 tablespoons of yogurt and topping with the fresh berries.
Notes
Nutrition facts are just an estimate.
The phyllo cups can be made a few days in advance of when you will be serving, fill just before serving