Fresh Fruit Phyllo Tartlettes

Fresh Fruit Phyllo Tartlettes

There are two things I had been meaning to do for quite some time. The first was to visit the Smart & Final store that I’ve lived close to for almost four years, but had never stepped inside. And the second was to experiment with phyllo pastry. The flaky, delicate dough has been on my list for a while and I’ve had plenty of recipes in mind!

And, okay, there’s a third thing here which was to share with you a spring inspired dessert with buttery light pastry, homemade vanilla pudding and my favorite fruits. Make way, chilly breeze, for a bunch of fresh and fun treats from my kitchen. In here, it’s springtime!

Phyllo Dough

When Smart & Final contacted me about joining a challenge to create an original recipe with one of their frozen products, I jumped at the chance. My local store was lovely, clean and bright (“like CostCo without the membership,” my husband and I agreed) and full of everything and more that you’d expect to find in a grocery store, but at less expensive prices.

I had never used phyllo dough before making these tartlettes, but I can tell you one thing: There’s no need to buy the prebaked phyllo cups because they’re easy as pie to make yourself! Just do like I did and brush the dough’s layers with melted butter, cut out rounds and pop ‘em into muffin pans. While they’re baking and then cooling, you can make your luscious, velvety vanilla pudding and prepare your favorite fruits for topping the mini tarts. I used sliced strawberries and kiwi, and a few plump blackberries.

Phyllo Fruit Tartlettes

The crisp phyllo shells filled with creamy, fragrant vanilla pudding and juicy summer fruits make these little tarts perfect for brunch, snacks or an after-dinner dessert. Try them once the warm weather hits to impress guests, add something special to a party, or simply to treat yourself!

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PrintPrint Recipe

Fresh Fruit Phyllo Tartlettes

Yield: Makes about 30 tartlettes (baked in a mini muffin pan)


Phyllo Cups:
1 package frozen phyllo dough (2 rolls), thawed
4 tablespoons melted butter

Vanilla Pudding:
2 1/2 cups milk, divided
Pinch salt
1/2 cup sugar 3 tablespoons cornstarch 2 egg yolks
1 teaspoon vanilla extract
1 tablespoon butter or margarine
To assemble the tarts:
Prepared phyllo cups
Prepared vanilla pudding
Fresh fruit (I used sliced strawberries and kiwis, and blackberries)


Phyllo Cups:

Preheat oven to 375 degrees F.

Lay one sheet of phyllo dough out on a cutting board. Brush lightly with butter. Carefully lay another sheet of dough over the first and repeat with butter and remaining dough. Using a 2” round biscuit or cookie cutter, cut out rounds and gently press, butter side down, into mini muffin pan cups.

Place on the oven’s center rack. Remove the pan after it has baked for five minutes. Press the center down, carefully, if it is beginning to puff up. Place back in the oven and bake for five more minutes or until golden brown. Remove from oven. Remember that the cups will continue to brown a bit as they cool. Transfer cups to a rack and cool completely.
Vanilla Pudding:
Place 2 cups milk and salt in a saucepan. Sprinkle sugar on milk and do no stir; heat over medium-high. Quickly combine cornstarch with remaining milk; add egg yolks and mix well. When milk comes to a full boil, remove saucepan from the heat and stir in cornstarch mixture. Pudding will begin to thicken. Return to the heat and cook for 1 minute. Remove from the heat; stir in vanilla and butter. Allow to cool completely.
To assemble the tarts:
Spoon two teaspoons of the vanilla pudding into each cup, top with fruit and serve. The phyllo cups will remain crisp for about three hours at room temperature.

48 Responses to “Fresh Fruit Phyllo Tartlettes”

  1. #
    Cristina — March 23, 2011 @ 8:27 am

    What beautiful fruit tarts and so fresh and vibrant looking to welcome in Spring. Very elegant and beautifully done, Georgia.

    Smart & Final is a great place to shop with good prices. Our local one is kind of out of the way so I don’t shop there as often as I’d like. I do like my Costco though! ;)

  2. #
    Lisa @ Dishes of Mrs. Fish — March 23, 2011 @ 10:12 am

    These fruit tarts are beautiful! What a great springtime dessert!

  3. #
    warmvanillasugar — March 23, 2011 @ 10:59 am

    Phyllo makes little treats like this so tasty. I love that you used fresh fruit for this. Delicious!

  4. #
    Lindsay @ Pinch of Yum — March 23, 2011 @ 11:14 am

    These would be PERFECT for the bridal shower that I’m hosting for my sister later this spring! Yay! They are so pretty and dainty.

  5. #
    thecompletecookbook — March 23, 2011 @ 11:20 am

    What heavenly light summery little treats! You are so clever!
    :-) Mandy

  6. #
    Jenn — March 23, 2011 @ 1:20 pm

    They closed the Smart & Final that was out here.. I was bummed. Very cool, though, that they contacted you and what fantastic looking tartlettes that came from that challenge! I could eat a lot of those… Seriously, a LOT!

  7. #
    Roxan — March 23, 2011 @ 3:11 pm

    This looks great Georgia! I also joined the smart and final challenge – i haven’t posted my frozen treat yet but it’s so boring compared to yours!

  8. #
    Katie @ This Chick Cooks — March 23, 2011 @ 4:00 pm

    Georgia- these pastries look fantastic. They are so bright and cheery- perfect for spring. I want to try cooking with the phyllo dough too.

  9. #
    Annalise — March 23, 2011 @ 4:27 pm

    Beautiful and so fresh looking- perfect for Spring. Love it!

  10. #
    Angie's Recipes — March 23, 2011 @ 5:51 pm

    How very pretty and fresh!

  11. #
    Anonymous — March 23, 2011 @ 6:08 pm

    Looking good! Did your min tart pans have a scalloped edge? Also how many layers of phyllo pastry did you use?
    Thanks C.

  12. #
    Georgia | The Comfort of Cooking — March 23, 2011 @ 6:10 pm

    No, just the act of pressing the dough down into the muffin pan creates waves along the edges a bit. I used about 8 layers of dough, but brushed only 4 with the melted butter. You can use less and they should turn out fine.

  13. #
    Lindsey — March 23, 2011 @ 6:22 pm

    Georgia, these tartlettes are exquisite! I’m definitely going to try these… what a delightful treat for spring!

  14. #
    The Fillo Factory — March 23, 2011 @ 6:35 pm

    Hi there,

    What a fantastic recipe idea. Very springlike!

    On behalf of The Fillo Factory, I wanted to let you and your readers know that we make prepared fillo (phyllo) dough (also available in whole wheat and spelt), as well as those cute pre-made little phyllo cups (small and large), if you’re short on time. Please do check us out on Facebook for more on our product line, or follow us on Twitter (that’s how we found you!) if you’d like: and We look forward to reading more from you!

    Best wishes,
    The Fillo Factory

  15. #
    Diane {Created by Diane} — March 23, 2011 @ 6:35 pm

    They look delicious!

  16. #
    Cake Duchess — March 23, 2011 @ 6:49 pm

    Hi Georgia- Your tartlettes are so pretty! I love the filling and the fruit looks so vibrant and lovely. We don’t have those stores near us…now I’m curious to visit one:)

  17. #
    Kim — March 23, 2011 @ 7:20 pm

    I would love to try making these when my son is here. I have a Smart & Final store close to my house, I feel very lucky. Your pictures are beautiful. Thank you for sharing with us.

  18. #
    Barbara — March 23, 2011 @ 8:01 pm

    These little phyllo tarts are so adorable! Perfect after a salad lunch. (or maybe off and on all day!)

  19. #
    Sonia — March 23, 2011 @ 8:34 pm

    The phyllo tarts are looking gorgeous…. ! So cute and perfect to munch anytime, loved the fresh fruit filling and the idea of baking your own cups, too good !

  20. #
    Kelly — March 23, 2011 @ 8:37 pm

    So beautiful!

  21. #
    Maris — March 23, 2011 @ 10:08 pm

    Georgia, thanks so much for your kind words about my blog. Your tarts look fantastic and I love the idea of not using the premade cups.

  22. #
    baking.serendipity — March 23, 2011 @ 10:29 pm

    I have been eagerly awaiting spring because of recipes like this :) They look delicious…and, as always, are gorgeously photographed!

  23. #
    Tracy — March 23, 2011 @ 11:00 pm

    Gorgeous! I can’t wait until fresh fruit is in season!

  24. #
    Victor — March 24, 2011 @ 2:44 am

    I never tried using phyllo. The tarts look so beautiful. I would probably use mascarpone cheese.

  25. #
    Heather — March 24, 2011 @ 3:00 am

    So pretty! These little tarts look delicious and perfect for spring.

  26. #
    Maryea {Happy Healthy Mama} — March 24, 2011 @ 3:05 am

    These are beautiful! I just used phyllo dough to make some savory bites the other day, but they weren’t nearly as pretty as yours. Thank you for the inspiration!

  27. #
    Georgia | The Comfort of Cooking — March 24, 2011 @ 3:33 am

    Victor – Thanks so much, and great idea with the mascarpone! I bet that would be so delicious with the fruit, and maybe a little honey on top. Now you’ve got me going! :)

  28. #
    Marla — March 24, 2011 @ 12:22 pm

    Georgia, those berries jump right off the screen. These tartlettes are beautiful. The perfect sized mini desserts. Looks like you had a blast with that phyllo dough.

  29. #
    StephenC — March 24, 2011 @ 12:49 pm

    It took me 3 tries, but your postings are once again showing up on my page. I’m happy and relieved.

  30. #
    Malli — March 24, 2011 @ 1:29 pm

    Gorgeous tartlets with fresh fruits…. great photos too! Good job

  31. #
    Val — March 24, 2011 @ 1:36 pm


  32. #
    Nazarina A — March 24, 2011 @ 5:06 pm

    You are a pastry whiz extraordinaire!These little phyllo delights are simply gorgeous!

  33. #
    Georgia | The Comfort of Cooking — March 24, 2011 @ 6:08 pm

    Ha ha, I wouldn’t go that far Nazarina, but thank you very much!

  34. #
    Emily — March 25, 2011 @ 12:05 am

    These are beautiful! It makes me want to have a tea party or a brunch or something. Lovely pictures!

  35. #
    Pudding Pie Lane — March 25, 2011 @ 1:51 am

    Once again, beautiful beautiful photos :) Really well done on these tartlets too, they look well worth the effort! I can’t wait to try them now that the weather is more appropiate for something this summery!

  36. #
    Jennifurla — March 25, 2011 @ 2:46 am

    Love it, great for a ladies evening in! My friends would be impressed. Hope you have a nice weekend.

  37. #
    Deborah — March 25, 2011 @ 5:22 pm

    I have some phyllo in the freezer – no I know what I want to do with it!!

  38. #
    Miranda — March 25, 2011 @ 5:58 pm

    I love this. Something I will try for sure. On another note, tomorrow is my birthday and my husband is making dessert for me – your Mini Molten Chocolate Cakes, to be exact. It should be fun to watch him try and bake, but they are so easy, I am confident he will be able to do it!

  39. #
    Mary — March 25, 2011 @ 8:15 pm

    That sounds and looks incredible! I have some phyllo I need to use up!

    Great blog; happy I found you!

    Mary xo
    Delightful Bitefuls

  40. #
    Megan — March 26, 2011 @ 12:53 am

    These look gorgeous! I can’t wait until we have beautiful, ripe strawberries here in Boston.

  41. #
    scrambledhenfruit — March 26, 2011 @ 4:12 am

    Those little tarts look so pretty and fresh! They’d be perfect tea party fare. I worked with phyllo for the first time not long ago and was totally frustrated with it. I guess I’ll just have to try again! ;)

  42. #
    Magic of Spice — March 26, 2011 @ 6:12 am

    These are just too pretty for words, so delicious will have to do :)

  43. #
    Courtney — March 28, 2011 @ 1:16 am

    These are breathtakingly beautiful. Perfect dessert for entertaining!

  44. #
    A Canadian Foodie — March 29, 2011 @ 2:34 am

    Brilliant! Easy – pretty crunchy creamy – an explosion of texture and flavour. Love this idea.

  45. #
    Julie ( — March 30, 2011 @ 3:39 pm

    This looks so good, Georgia! I must make this!

  46. #
    gourmet — April 5, 2011 @ 2:46 pm

    These tartlettes look amazing.

  47. #
    BigFatBaker — April 5, 2011 @ 5:08 pm

    Thank you so much for stopping by and leaving such a sweet comment! These little tarts look too beautiful to eat. I haven’t made my own pudding before, or used phyllo dough but you have totally inspired me. I love your pictures and can’t wait for the chance to drool over some more.

  48. #
    kristineskitchen — April 25, 2011 @ 9:32 pm

    These tartletts are gorgeous! I love how you piped the vanilla pudding into the puff pastry shells. I might just have to make these for dessert for our Mother’s Day dinner. I’m so happy to have found your blog. Thanks for sharing your recipes!

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