Fruit-Tart Flag

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loved it! and so easy to make! i used puff pastry shells instead. coul not find the tartlet shells, but i use a lot of puff pastry anyway......i want to make this for a fall neighborhood brunch/coffee. i would omit the fruit and use canned pumpkin. kinda like pumpkin cheesecake. and top with candied pecans. how much pumpkin would u add to the cheese mixture???

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These were yummy & a big hit! First of all, I came up with a solution to the problem of making them in advance & having soggy phyllo cups. I used the Athens brand as others have & put them in the oven briefly for a little extra crispness as the package directs. HOWEVER, prior to that I popped a flattened mini marshmallow in each one. It melted & I spread it around a bit. This created a perfect barrier between the cream & the phyllo. No problems with sogginess! Of course cool them before filling. You don't need to beat the mascarpone, it makes it "cheesy" instead of creamy. Just stir the sugar in till blended. I doubled it per reviews, & increased the sugar a bit, about 1/3 cup to 16 oz of cheese, plus 1 tsp vanilla. I used an entire 1/2 pint of heavy cream, whipped till soft peaks. I brought them to a party & the host was so impressed, she showed it around, & came back & said they were gone! I hadn't been in the door 5 minutes & all 48 of them were devoured!

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I used Athens brand "mini fillo shells" which I found in the grocery freezer section in packs of 15. Four packs filled a 12" X 16" cookie sheet with sides, so the cups did not slip off. You can go to the athensfoods site to locate stores. I mixed 8 oz. of cream cheese, two Tbls powdered sugar, and one-half pint(7 oz. sweetened condensed milk until there were no lumps. Then I folded in 1 cup of heavy whipping cream, which I had whipped to stiff peaks. I piped the mixture into the cups with a nib that showed a wavy design next to the fruit. I used tiny blueberries, frozen, which I thawed on a paper towel so the blue wouldn’t bleed blue color into the cream mixture. I did not add vanilla (suggested in another review because it makes the cream less white. I needed an hour to put this together and I did it just before bringing it to a party. I stored it in the fridge at the party until dessert time which was about two hours. It held up well over that time period.

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Mascarpone Cheese was no where to be found in my rural town, so I mixed an 8oz. pack of cream cheese with a bowl of cool whip, added about 1/4 c. of powdered sugar (maybe a little more and about 1/2 tsp. of vanilla. The tart shells were also unavailable, but I found "fillo" shells and they were perfect after a little toasting in the oven. I'm not sure how the original tastes, but this version was a hit at our 4th party.

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If you aren't interested in the phyllo cups you could make mini vanilla cupcakes, frost them with cream cheese frosting and use the same strawberry/ blueberry designs as used in this recipe.

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One of my all-time fast go-to appetizers/light desserts is to fill the phyllo tart cups (in freezer sec near phyllo dough with the Philly Cream Cheese (use cheesecake flavor and top with a small dollop of apple butter topped with a tiny slice of unpeeled green apple. Or use strawberry cream cheese with Cool Whip and a strawberry or raspberry -- you get the idea!

So I love this new "configuration" for July 4th!! But I wouldn't spend the extra $$ for Mascarpone - just use the small tubs of ready-to-fill cream cheese (stir to soften and you could have this ready in minutes!

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I made these and they tasted very good but I'm not certain I'm beating the mascarpone correctly. Even though they were good I want to make certain it's the best it could be. How long should you beat it before folding in the whipped cream? Thank you.

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Seriously....listen to what I'm saying before you make this....you need to double the recipe to make it exactly how the picture looks. you need at least 3 boxes which is 45 total, but you need to double the recipe. If you really want to make a hit...add baking cocoa with a little bit of butter to make it extra creamy and rich! For me this recipe was missing something!!!!!!

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I decided to make this recipe using a combination of suggestions from other reviewers, and what I came up with was A HIT. I used 8oz of cream cheese with half of a can of sweetened condensed milk . I used my mixer to beat them until there were no lumps. Then I used a carton of heavy whipping cream sweetened with powdered sugar and a little vanilla and whipped it until stiff peaks formed. -Then I folded about 1 cup of the whipped cream into the cream cheese mixture. I found the phyllo shells in the freezer aisle at the grocery store for $1.75 for 15 shells. You need at least 48 to make the flag design. I filled a ziploc bag with the cream, then cut off a corner to fill the shells more quickly and with less mess. The tarts were a hit with everyone...even people who don't normally like sweets. I have a feeling I'll be getting requests for this dessert very soon!

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My family enjoys chocolate, so I changed the base of the tarts to a simple brownie mix, and made a small thumb-print indentation in the center of the brownies when they came out of the oven. I piped the "icing" into the hole and around the edges. The fresh fruit on top was a delicious twist to an old favorite, and the "flag" made a great presentation at the July 4th party last night!