You may also like
Categories:
water Marsala wine brown sugar lemon rind lemon juice salt tarts phyllo shells cream cheese goat cheese egg white milk powdered sugar flour salt
Viewed: 12 - Published at: a month agoIngredients
- Compote:
- 2 cups finely chopped dried black Mission figs
- 1 cup water
- 1/2 cup Marsala wine
- 1 tablespoon brown sugar
- 1 tablespoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon salt
- Tarts:
- 2 (2.1-ounce) packages mini phyllo shells (such as Athens)
- 1/2 cup (4 ounces) fat-free cream cheese, softened
- 1 (4-ounce) package goat cheese
- 1 large egg white
- 1 tablespoon 1% low-fat milk
- 2 tablespoons powdered sugar
- 1 tablespoon all-purpose flour
- 1/8 teaspoon salt
Method
- To prepare compote, combine first 7 ingredients in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Simmer, uncovered, until mixture reduces to about 1 cup (about 30 minutes). Remove from heat; cool.
- Place fig mixture in a food processor; pulse 5 times or until finely chopped. Place in a small bowl; cover and chill.
- To prepare tarts, preheat oven to 350°.
- Arrange phyllo shells in a single layer on a jelly-roll pan. Combine cheeses in a medium bowl; beat with a mixer at medium speed until smooth. Add egg white; beat well. Add milk; beat well. Combine sugar, flour, and salt; add to cheese mixture, beating well.
- Spoon about 1 1/2 teaspoons cheese mixture into each phyllo shell. Bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack. Top each tart with about 1 1/2 teaspoons compote.
