*  Exported from  MasterCook  *
                          Strawberry-Banana Tarts
 Recipe By     : Unknown Cookbook
 Serving Size  : 6    Preparation Time :0:00
 Categories    : All Newly Typed Not Shared       Dessert
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      18x12        sheets frozen phyllo dough -- thawed
      1/4  cup           butter (no substitutes) -- melted
    1      Tablespoon    granulated sugar
      1/4  teaspoon      ground cinnamon
    1      cup           whipping cream
    2      Tablespoons   powdered sugar
    1      teaspoon      finely shredded orange peel
      1/2  teaspoon      vanilla
      1/3  cup           dairy sour cream
    2      cups          sliced fresh strawberries
    1      cup           sliced banana
 1. Grease six 6 oz. custard cups; set aside.  Unfold phyllo dough.  Remove 1
 sheet, keeping rest covered with plastic wrap and a damp towel.  Place the 1
 sheet of phyllo on a waxed paper lined cutting board.  Brush with some of the
 1/4 cup melted butter.  Top with a second sheet of phyllo, then brush with
 more butter.  Repeat layering with the remaining phyllo and butter.
 2. Cut stack crosswise into six 3 inch wide strips.  Cut lengthwise into
 thirds forming 18 4x3 inch rectangles.  Press three rectangles into each
 custard cup with shorter edges overlapping in bottoms of cups.  Place cups in
 a 15x10x1 inch baking pan.  Combine sugar and cinnamon.  Sprinkle over
 phyllo.  Bake in a 350 oven 15 to 18 minutes or until golden.  Cool in cups.
 3. For filling, in medium mixing bowl combine whipping cream, powdered sugar,
 orange peel, and vanilla.  Beat with an electric mixer on low speed just
 until stiff peaks form.  Fold in sour cream.  Set aside 3/4 cup of mixture.
 4. To assemble, carefully lift baked phyllo shells from custard cus and place
 on a serving plate.  spoon about 1/4 cup of the filling into each shell.  Top
 with strawberry and banana slices.  Spoon or pipe a rounded Tablespoon of the
 remaining filling on top of each tart.  Makes 6.
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