Mini Phyllo Tarts

These are absolutely delightful!  From Food and Drink 2000.  The tarts are simple and shouldn't be assembled until just before serving or they will soften.  Use the Lemon Cheese filling provided or fill with your favourite.

8 sheets phyllo pastry (about 1/2 box)
2 tbsp each of melted butter and vegetable oil, mixed
2 tbsp granulated sugar

1. Preheat oven to 350F.  Brush one phyllo sheet generously with butter and oil mixture.  Sprinkle with several pinches of sugar.  Stacking on top of each other, repeat with three more sheets.  Cut layered phyllo into 3 inch squares.  Keeping layers intact, push phyllo squares to bottom of ungreased mini muffin cups with a bottom diameter of 1 1/4 to 1 1/2 inches.  Curve top edges slightly outward from cups.  Bake 8 to 10 minutes or until golden and crisp.
2. Remove from cups and cool on a rack.  Continue filling muffin cups and baking as needed to use up all the squares.  Repeat with remaining phyllo sheets.  Store in a single layer in an airtight container at room temperature for up to 2 weeks.

Makes 40 shells

LEMON CHEESE FILLING

3 to 4 large lemons

3 eggs

1 cup granulated sugar

1/4 cup unsalted butter, softened

250g cream cheese

1. Using a zester or fine grater, grate zest of 1 lemon onto a piece of waxed paper.  Squeeze 3/4 cup lemon juice.  In a medium saucepan, whisk eggs with sugar, lemon juice and zest until combined.  Whisk over low heat until mixture is warm, and then add butter.  Continue whisking constantly until mixture thickens and colour lightens slightly, from 15 to 18 minutes.  Do not boil.  Pour into a bowl, press a piece of plastic wrap directly on surface and refrigerate for a week or more.
2. To make tart filling, stir softened cream cheese until smooth and lump free.  Gradually stir in lemon curd until blended.  Spoon into tart shells and garnish with a few thin threads of lemon zest.

Makes enough filling for 20 shells