These easy phyllo tart cups will transform your favorite hot dips to finger food for your next party!
Hot dips are always a hit, but sometimes they’re hard to eat. You know how at a party, everyone's standing around eyeing the hot crab dip, but wondering how they can get out of the conversation they're in so they can shimmy over there, grab a chip and dip it in without dripping everywhere? Well, dilemma solved! A much easier way to serve a hot dip, is to bake it directly into mini phyllo tart shells.
As I can't find these trusty phyllo tart shells here in Luxembourg, I’ve resorted to making them myself. If you have time on your side it’s really easy to do, and you can make them the day before your party as they keep well in an airtight container.
These can go sweet or savory, you could even sprinkle a little Parmesan cheese or sugar between the sheets of phyllo for extra flavor. I’m keeping it simple here today, and laying out the basics! xoxo Kirsty
Phyllo tarts
Two sheets of phyllo dough makes about 12 mini phyllo tart cases.
Ingredients
2 sheets of phyllo dough, thawed
2 tablespoons melted butter
mini muffin tin
Place two sheets of phyllo dough on a large cutting board. Cover the remaining phyllo with a damp tea towel, it dries out otherwise.
Preheat the oven to 375F (190C). Grease the mini muffin tin cups with melted butter.
Brush melted butter over one sheet of phyllo and place the second sheet on top.
Cut the rectangle in half and brush one half with butter, placing the other half on top. You should now have a rectangle made up of four layers of phyllo.
Divide the dough into 12 equal squares. For a mini muffin tin they should be around 3x3 inches (7-1/2 cm). Press each square into a greased muffin cup.
Bake for 10 minutes until lightly golden if you plan to fill them with something that needs further baking, such as a quiches. If you plan to fill them with something that doesn’t need baking, such as custard and berries or a cold, savory filling, bake them for a total of 15 minutes.
Remove the tart cases from the muffin tin and cool on a wire rack. If storing, wait until completely cool before transferring them to an airtight container.
If you are filling them with hot dip such as our lump crab filling, prepare the dip and fill the baked tart shells with the mixture, and bake them for an additional 5-10 minutes.
If you are serving them with a cold filling, just fill and serve!
