Prize Winning Festive Phyllo Tarts

• FILLING
• 1 (8 ounce) package light cream cheese, softened
• 1/2 cup Splenda granular
• 2 eggs
• 1/2 cup light sour cream
• 1 teaspoon vanilla
• CRUST
• 4 sheets phyllo pastry, thawed in the package, in the fridge
• 2 tablespoons soft margarine, melted (or butter, I probably use more)
• OPTIONAL TOPPINGS
• 6 6 tablespoons lingonberry sauce or 6 tablespoons of any selection of sliced fresh fruit

1. For filling, beat cream cheese and Splenda until smooth.
2. Add eggs, sour cream, and vanilla, and beat well. I usually prepare the filling in the food processor. Set aside.
3. For crust, place 1 sheet of phyllo on a work surface (keep remainder covered with a damp tea towel to prevent drying out). Brush with melted margarine (or butter). Place a second sheet on top. Cut into 12 squares. Place 1 square in each greased muffin cup, leaving the corners of the square extending up into points. Repeat with remaining 2 sheets of phyllo, placing this next square on top of the phyllo lined muffin cups, but giving it a 1/4 turn, so the points fit between the existing ones (completed pastry should look like a tulip).
4. Divide cheese mixture between tart shells. If using optional filling drop 1/2 TBSP of any topping except fresh fruit, in center of each tart.
5. Bake at 375u0b0F for 20 minutes, or until pastry is golden and filling is set.
6. Cool in muffin tin on a rack until only warm, then remove from tin to rack to finish cooling.
7. Store in the refrigerator.
8. Garnish with fresh fruit (and a sprinkle of powdered sugar) if using that option.

filling, light cream cheese, splenda granular, eggs, light sour cream, vanilla, phyllo pastry, margarine, toppings, lingonberry sauce

Taken from www.food.com/recipe/prize-winning-festive-phyllo-tarts-252596 (may not work)