Perfect fillo tarts are filled with an easy orange filling and topped with a honey whipped cream.
Easy, refreshing and impressive!
Typically I find holidays and family events the perfect excuse to create a new dessert recipe. I love baking cakes or brownies, but don’t want to deal with too many leftovers! Sharing them with lots of family and friends ensures that every last dessert will get eaten!
The only wild card in the above scenario is whether or not I’ll have to compete with candy. Halloween, Christmas and Easter do me in. I could make a gorgeous tower of cake and my kids will choose the candy every single time. It’s sort of demoralizing. I know they love my food, but they’ve just eaten too much of it. Candy is novel around here. So when it makes its way into our house the kids go bezerk.
This Easter, I’ve decided I’m not even going to try to compete with what the Easter bunny may bring. I’m making a dessert I will love; like these sweet little fillo tarts. The filling is reminiscent of lemon bars, but made with oranges instead. Because of their size, the citrus really packs a powerful punch. The delicate shells are filled to the brim with the tangy filling. Each cup is topped with very simple, slightly sweet honey whipped cream. A perfect two-bite treat!
Who needs jelly beans when you can enjoy fresh orange tarts instead.
Disclosure: I received compensation from Athens Foods for recipe development purposes. All opinions are my own. For more Athens Foods recipes, click here
Mini Orange Tarts
Delicate fillo cups are filled with a tart citrus filling and topped with a honeyed whipped cream.
- 3 1.9 oz boxes AthensÂ® Mini Fillo Shells (45 shells total)
- 3/4 cup sweetened condensed milk
- 1/2 cup fresh orange juice
- 2 teaspoons flour
- 1/8 teaspoon salt
- 2 teaspoons orange zest
- 1 cup heavy cream
- 3 tablespoons honey
- Preheat oven to 350.
- In a mixing bowl, combine sweetened condensed milk, orange juice flour, salt and zest. Mix just until combined.
- Arrange shells on a baking sheet. Fill each cup with orange filling. Bake for 15 -18 min or until filling has set. Remove from oven and let tarts cool before topping with whipped cream.
- For the cream, add heavy cream to a mixer fitted with a whisk attachment. Whisk until cream has become thick, about 3-4 minutes. Add honey and beat just until stiff peaks form.