Shelly's Recipe

CHOCOLATE AND FRUIT PHYLLO TARTLETS

Category: Tarts

Phyllo cups:
Butter-flavored nonstick cooking spray
8 sheets frozen phyllo pastry (17x12-inch), thawed*

Filling:
1/2 cup white vanilla chips
2 cartons (28 fl. oz) chocolate ice cream
1 cup fresh raspberries
3 kiwi fruit, peeled, coarsely chopped, if desired.

Heat oven to 400. Spray eight 6-oz custard cups with nonstick cooking spray.

To prepare each phyllo cup, place 1 sheet of phyllo on work surface; spray with cooking spray. Cut sheet lengthwise, then crosswise to make 4 equal rectangles. Stack rectangles, staggering pieces to create a jagged edge. Gently ease center of stacked phyllo into bottom and up sides of custard cup. Loosely bunch edge of phyllo to create a ruffled effect. Loosely cover shaped shells with plastic wrap to prevent drying while shaping remaining shells.

Set 4 custard cups in 15x10x1-inch baking pan making sure phyllo edges do not overlap. Bake at 400. for 7 to 10 minutes or until phyllo is golden brown. Repeat baking for remaining unbaked phyllo cups. Carefully remove phyllo shells from custard cups. Cool completely on wire rack. Store loosely covered until serving time.

Just before serving, place vanilla chips in small microwave-safe bowl. Microwave on HIGH for 45 seconds to 1 1/2 minutes or until chips can be stirred smooth. Fill each phyllo shell with 1 scoop (1/2 cup) ice cream. Garnish each tartlet with raspberries and kiwi fruit; drizzle with melted chips. Serves 8