Phyllo dough tart shells

This recipe is for when you don't have time (or feel like) making tarts or mini tarts. They are super quick to make, very crispy, and easy to adapt to your needs – meaning you can fill them with any cream you want and can even make them savory (like an appetizer).

I used pistachio cream and fresh raspberries, and my recommendation is to use a cream that is stable at room temperature (i.e., not with whipped cream, mascarpone, etc.).