Sponsored by

Fresh Fruit Tarts

Chef Brooks creates a simple dessert dish.
Fresh Fruit Tarts

1 pack phyllo dough, thawed & unrolled
5 tablespoons butter, melted
¼ tablespoons powdered sugar
1 tablespoon orange flavored liquor
1 cup seedless black grapes, halved
1 cup seedless white grapes, halved
1/3 fresh pineapple, drained & diced
2/3 cup raspberries
2 tablespoons sugar
½ cup heavy whipping cream
1 tablespoon strawberry jam
1 teaspoon Argo® Cornstarch
6 sprigs fresh mint, garnish
1 cup sugar for candy

•Preheat oven to 350⁰F.
•Cut phyllo into 4 ½ inch squares.
•Using a pastry brush, grease a muffin tray with butter.
•With a piece of plastic from the roll of phyllo, lay out 1 sheet of phyllo and brush with butter.
•Lay down 7 more sheets in the same way, brushing each with butter.
•Form the sheets into the muffin cups to create a basket.
•Bake in the oven for 5-7 minutes until brown. Remove to fill with fruit.
•Combine all the fruit in a bowl with the orange liquor and the sugar. Mix well.
•In a separate bowl, whip the cream with the Argo® Cornstarch, jam and powdered sugar. It should be stiff with peaks that will not fall.
•When ready to serve, fill the cups with fruit. Add whipped cream to the top of each cup. Garnish with mint and serve.
•For extra topping, make sugar candy by heating 1 cup of sugar until it begins to melt. Once sugar begins to brown, remove from heat and stir to liquefy. Pour over the top of whipped cream.
Page: [[$index + 1]]
comments powered by Disqus

More Local News