Creamy Strawberry Mini Tarts
8 ounces cream cheese (regular or light), at room temperature
1 jar (7.5 ounces) marshmallow cream
½ teaspoon grapefruit zest
3-4 tablespoons fresh grapefruit juice
4 boxes (1.9 ounces each) mini phyllo shells (15 pieces per box)
¼- cup strawberry jam
In a large bowl with an electric mixer, beat the cream cheese and marshmallow cream until smooth and well combined; start out low and increase speed. Add grapefruit zest and juice and mix on medium until well combined.
Put the mixture into a frosting decorating bag fitted with a large star tip. (Alternately, put the cream mixture into a plastic bag and cut off the corner.) Pipe filling into each tart shell, filling almost to the top.
Top each shell with ½ teaspoon strawberry jam. Refrigerate until ready to serve.
Serves 30.
Cook’s note: If you have leftover cream, don’t throw it out. Spread it on graham crackers or vanilla wafers.
Jerome Gabriel