There is nothing better than a no bake dessert in the summer – let me tell you. It feels like it went from 40* to 90* overnight so anytime I can entertain without my oven in the summer, I am all in.
Plus, since we know I am a gal that likes to always be prepared to host an impromptu party, I am going to divulge a secret. Like a really BIG secret, one that seems very obvious but still surprises people every time I host an event. This secret is going to make you look just a little extra fancy and I dare say it is my #1 entertaining tip.
Pre-Baked Phyllo Shells!
I ALWAYS ALWAYS ALWAYS keep a few boxes on hand because you can literally fill them with anything and it looks like you really worked hard. Plus they are like $2 per box, don’t require baking (though I do often crisp them up a bit first – see the recipe note!) and are shelf stable! You can also keep them in the freezer for like a year. I mean, it doesn’t get any easier!
These tarts are perfect for your next outdoor party – they are very light, have just enough sweetness and are practically guilt free. You can also double this recipe to serve a crowd.
Summer desserts don’t get any easier than this!
Strawberry Goat Cheese Tartlets
- 1/3 pound strawberries, thinly sliced
- 1 package mini phyllo shells
- 5 ounces goat cheese
- 2 ounces cream cheese
- 1 teaspoon honey
- 3 tablespoons heavy cream
In the bowl of a food processor, add goat cheese, cream cheese and honey and whip for about 45 seconds. Once they are all combined and starting to look smooth, slowly drizzle in heavy cream, one tablespoon at a time. Once all the cream is incoporated, whip for another minute or 2 until light and fluffy.
Arrange phyllo shells on serving platter and carefully fill each shell with goat cheese mixture. A teaspoon or piping bag work best for this. Top each tartlet with 2 strawberry slices and serve cold.
The phyllo shells I buy come pre-baked so they are ready to fill straight out of the box. They will be pretty crispy but for an even crisper shell, or if they will be sitting out for a while, it is recommended to bake them in a warm oven for 3-4 minutes before filling.