Strawberry Rhubarb Phyllo Tart Recipe

Preheat oven to 375°F (190°C).

 
Phyllo Crust:

Melt butter with SPLENDA® Brown Sugar Blend and vanilla, stirring until it has dissolved.

Spread out 1 sheet of phyllo pastry and brush lightly with butter mixture. Lay another sheet on top and continue brushing and layering 6 sheets in total.

Lift phyllo sheets and gently lay in a greased 9 inch pie plate. Trim edges of pastry with scissors and sprinkle bottom of crust with breadcrumbs.

Keep remaining 3 sheets of phyllo and remaining melted butter aside.

 
Filling:

Stir sour cream, 1 1/2 tbsp (23 mL) SPLENDA® Brown Sugar Blend and vanilla, then spread onto bottom of prepared phyllo crust.

Toss strawberries, rhubarb and cornstarch with remaining 1/2 cup (125 mL) SPLENDA® Brown Sugar Blend and spoon over sour cream mixture.

Brush remaining 3 sheets of phyllo pastry with reserved melted butter, but do not layer on each other. Gently crinkle each phyllo pastry sheet (like crumpling up a piece of paper) and set on top of fruit.

Bake tart for about 40 minutes, until pastry is a rich golden brown and edges of fruit are bubbling. If top phyllo pastry begins to brown too quickly, cover tart loosely with a sheet of foil.

Let tart cool for at least an hour before slicing, or serve chilled.

Strawberry Rhubarb Phyllo Tart will keep refrigerated for up to 2 days.

Ingredients

  • Phyllo Crust
  • 1/3 cup (80 mL) unsalted butter
  • 2 tbsp (30 mL) SPLENDA® Brand Brown Sugar Blend
  • 1 tsp (5 mL) vanilla extract
  • 9 sheets phyllo pastry
  • 3 tbsp (45 mL) breadcrumbs
  • Filling
  • 1/3 cup (80 mL) sour cream
  • 1 1/2 tbsp + 1/2 cup (23 mL + 125 mL) SPLENDA® Brand Brown Sugar Blend
  • 1 tsp (5 mL) vanilla extract
  • 3 cups (750 mL) sliced fresh or frozen strawberries
  • 2 cups (500 mL) chopped fresh or frozen rhubarb
  • 3 tbsp (45 mL) cornstarch

Nutrition information

per serving
Total Calories 200
Calories from Fat 90
Total Fat 10.00g
Saturated Fat 6.00g
Cholesterol 25mg
Sodium 80.00mg
Total Carbohydrates 27.0g
Fibre 2.00g
Sugars 13.00g
Protein 2.00g

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