I found the recipe for these tarts from a facebook post then another similar one on pinterest. However, I did not care for cool whip in the recipe and the cream cheese ratio was off. So I have adapted the recipe to my liking and had a much better texture and flavor in my opinion. Also, this recipe was originally a" fruit dip." However, felt that it was perfect for a tart with a light phyllo cup crust. The result is a luar biasa light, delicious bit- size dessert. They dont last long either! Everyone Ive made them for has loved them. A big bonus: theyre REALLY easy!
2 8- ounce packages of cream cheese
2 cups powdered sugar
1 cup pumpkin puree
1 tsp ginger
1/ 4 tsp pumpkin pie spice
1/ 2 cup heavy whipping cream
4 boxes Athens brand mini fillo( Phyllo) shells( found in frozen food section near the pie crust)
Other Recipes : BEST Lemon Bars
Beat cream cheese& powdered sugar until fluffy. Add pumpkin, spices, and cream. Beat until combined and refrigerate for at least an hour. When ready to eat, bake phyllo shells for 5 minutes at 350 degrees. These cool really fast. When cool, pipe filling into each" cup." About 1 1/ 2 Tbsp I would guess. This mixture makes about 60 cups exactly. I just use a ziploc bag with the corner snipped off to pipe. Makes it easy and it is disposable. This recipe halves easily for 30 which is perfect for a small crowd. Most people like to eat 2- 3 so take that into consideration.
Note: I have never refrigerated these after being filled because I always fill them and then serve. And I have never had any leftover so I do not know how the crust fares being refrigerated afterward. If you have leftover filling, it stays good in the fridge for several days. Probably 3- 5. It is a delicious filling for crepes! For crepes, I simply use 1/ 4 of a recipe if I am only feeding my own family. For others, I would do a half recipe of the filling. Hope you enjoy!Other Recipes : BEST Chocolate Cake.... Ever!
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