Name: Mini Phyllo Tarts
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: Phyllo dough; ½ cup butter (melted); ½ cup Powdered sugar (you may not use all of it); 1 cup white chocolate; 2 tablespoons milk; 1 8 oz package Cream cheese (softened); 8 oz frozen whipped topping; your choice of berries (strawberries, blueberries, raspberries)

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Make these easy, delicious, and pretty Mini Phyllo Tarts dessert at home with your kids! Every bite of the pastry is sweet, crunchy, and creamy. You can have a fresh punch of berries on top. It's perfect to make as summer treats and finger foods for garden parties!

For more fun dessert ideas, try our Ube Tarts or Brownie Heart Bites for a sweet twist!

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Why You’ll Love This Recipe
Ingredients
Substitutions & Variations
FAQs
Mini Phyllo Tarts

Why You’ll Love This Recipe

These Mini Phyllo Tarts are easy to make with just simple savory ingredients. It's beginner-friendly and perfect for vegan or dairy-free diets.

They’re a great way to indulge without feeling guilty. The savory fillings offer a boost of calcium, while the berries provide antioxidants for a healthier treat.

You can even use the microwave to melt the chocolate if you're in a rush. Plus, you can use cooking spray to grease your mini muffin pans for easy removal.

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

Instructions

Prepare the Phyllo Tarts

1. Preheat oven to 350°F (175°C).

2. Brush melted butter on one sheet of phyllo dough. Sprinkle with powdered sugar and repeat twice, layering the dough.

3. Slice the layered dough into three columns and place each piece into mini cupcake liners, alternating the sheets.

4. Bake for 3–5 minutes, or until the dough is golden and crispy. Set aside to cool.

Make the Filling

5. Melt the white chocolate and add it to a bowl.

6. Add cream cheese and milk, then beat until smooth and well incorporated.

7. Gently fold in the frozen whipped topping.

Folding in the cream into the filling mixture

Assemble and Serve

8. Pipe the white chocolate filling into the cooled mini tarts.

9. Garnish with your choice of fresh berries.

10. Serve immediately or refrigerate until ready to enjoy.

Substitutions & Variations

Ingredient Swap
Use dark chocolate instead of white chocolate for a richer flavor.
Variation
Swap the regular whipped cream with coconut whipped cream for a dairy-free version.
Mistake to Avoid
Be careful not to overfill the tarts because the Phyllo sheets or tart shells can break. Remember, stacking too many layers of phyllo can make them too thick.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Phyllo dough doesn’t freeze well. It’s best to prepare the tarts fresh.

Mini Phyllo Tarts topped with blueberries

FAQs

Can you eat raw phyllo dough?

No, you cannot eat it raw! You must bake the Phyllo cups in muffin tins. So it would be safe to eat.

Can I use frozen berries?

Yes, but be sure to take them out of the freezer to thaw. Stack them on the counter at room temperature for a natural thawing method. Once thawed, drain any excess liquid before using them.

Can I make these ahead of time?

Yes, you can prepare the filling and store it in the fridge, then assemble the tarts when you're ready to serve.

5 from 1 vote

Print Pin Recipe

Mini Phyllo Tarts

These Mini Phyllo Tarts are a quick and delightful dessert made with flaky phyllo dough, creamy white chocolate filling, and topped with fresh berries. They’re a perfect treat for any occasion and take less than 15 minutes to prepare!

Prep Time10

Cook Time5

Total Time15

Course: Dessert

Cuisine: Fusion (American-Filipino/Asian)

Servings: 12 mini tarts

Calories: 191kcal

Author: Lainey

Ingredients

▢ Phyllo dough
▢ ½ cup butter melted
▢ ½ cup Powdered sugar you may not use all of it
▢ 1 cup white chocolate
▢ 2 tablespoons milk
▢ 1 8 oz package Cream cheese softened
▢ 8 oz frozen whipped topping
▢ your choice of berries strawberries, blueberries, raspberries

Instructions

Prepare the Phyllo Tarts

Preheat oven to 350°F (175°C).
Brush melted butter on one sheet of phyllo dough. Sprinkle with powdered sugar and repeat twice, layering the dough.
Slice the layered dough into three columns and place each piece into mini cupcake liners, alternating the sheets.
Bake for 3–5 minutes, or until the dough is golden and crispy. Set aside to cool.

Make the Filling

Melt the white chocolate and add it to a bowl.
Add cream cheese and milk, then beat until smooth and well incorporated.
Gently fold in the frozen whipped topping.

Assemble and Serve

Pipe the white chocolate filling into the cooled mini tarts.
Garnish with your choice of fresh berries.
Serve immediately or refrigerate until ready to enjoy.

Notes

Feel free to use any fruit you like to garnish the tarts.
If you don't have mini cupcake liners, you can bake the tarts on a baking sheet and use a tart pan for shaping.

Serving: 1gCalories: 191kcalCarbohydrates: 16gProtein: 1gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 23mgSodium: 86mgPotassium: 57mgFiber: 0.02gSugar: 16gVitamin A: 259IUVitamin C: 0.1mgCalcium: 41mgIron: 0.1mg

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