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Friday, January 11, 2013

Black Cherry Phyllo Tarts

Black Cherry Phyllo Tarts
Vegan; Makes 12 tarts

So, this is the rest of the dessert recipe that I served last night. These little tart are super impressive. Just remember to spray your muffin pan before you put the phyllo sheets in them, or (like me) you'll have a difficult time removing them and may have a few tasty causalities... ~_^

Here I used organic black cherries from a jar (Red Hills Fruit Company). Phyllo dough will dry out quickly, so having a damp surface will help delay that. Also, it is really a delicate medium; so please don't get discouraged. I've ripped and destroyed more sheets, but they're still good to use. I'll post some tips on using the ripped pieces...

5 sheets of of Phyllo dough
1/4 cup of ground almonds
1/4 cup of Turbinado sugar
4 Tablespoons of Earth Balance (melted)
1 cup black cherries, (drained if from a jar, reserve 1/4 cup of syrup)
1/4 teaspoon almond extract
1/4 cup sugar

1. In a small mixing bowl, combine Turbinado sugar and ground almonds, set aside. In a medium mixing bowl, mix reserved syrup, almond extract and sugar. Set aside.

2. Preheat oven to 350 degrees.

3. On a damp surface (I use a large cutting board), lay out your sheets of phyllo dough and cut into 12 squares (as even as possible). Brush melted earth balance on a square of phyllo and sprinkle with ground almond and turbinado sugar mixture. Repeat with all 5 squares, then gently press square phyllo dough into a lightly sprayed muffin pan. Add cherries (I was able to get 3 large cherries into each tart). And repeat steps with remaining phyllo dough pieces, util the pan is full and the cherries are gone. Sprinkle the tops of the tarts with extra ground almond, sugar mixture.

4. Bake for 10-12 minutes. Or until the edges of the phyllo dough turns golden brown. Allow to cool before removing from the pan. Spoon Coconut Vanilla Custard into each tart and serve.

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