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Strawberry Rhubarb Phyllo Tart

Prep Time :
35 min
Bake Time :
Makes :
6 to 8 servings (9 inch tart)
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This recipe is:
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



Directions

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.



Nutrition Information


Amount per Serving

Serving Size: 1/8 tart

Total Calories: 200

Calories from Fat: 90

Total Fat: 10 g

Saturated Fat: 6 g

Cholesterol: 25 mg

Sodium: 80 mg

Total Carbohydrates: 27 g

Fibre: 2 g

Sugars: 13 g

Protein: 2 g



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