Snow-Capped Date Cream and Honey Tartlettes
Submitted by Michele K.
- 3 (1.9 ounce) packages frozen mini phyllo shells (45 shells total), thawed
- 1/2 cup Honey
- 8 oz Dried pitted California dates, roughly chopped
- 4 cup Boiling water
- 8 oz Mascarpone cheese
- 3/4 cup Powdered sugar, divided use
- 1/2 tsp Vanilla extract
Place mini phyllo shells on a serving platter. Fill each of the 45 shells with a 1/2 teaspoon of honey.
Place dates in a bowl and cover with boiling water. Allow dates to soak in the water for 30 minutes or until softened. Drain the dates, but reserve the soaking liquid.
Place the softened dates in the bowl of a food processor, fitted with the s-blade. Process until mostly smooth, scraping down the sides as needed. With the processor running, slowly drizzle in 2-3 tablespoons of the soaking liquid until the mixture is very smooth. Add the mascarpone and 1/2 cup of powdered sugar to the processor and process again until smooth and uniform in color. Spoon or pipe an equal amount of this mixture into each phyllo shell on top of the honey.
Place the remaining 1/4 cup powdered sugar in a sifter and sprinkle generously over the top of the tartlettes. Serve immediately, or refrigerate for later.
Yield: 45 tartlettes