White Chocolate Cherry Tartlets
|Frozen phyllo dough sheets||6|
|Butter||1⁄2 Cup (8 tbs) (1 Stick, Divided)|
|Pitted fresh cherries||4 Cup (64 tbs) (M&R)|
|Sugar||1 Cup (16 tbs)|
|Lemon juice||1 Teaspoon|
|White chocolate chips||2 Cup (32 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
1. Preheat oven to 350°F.
2. Thaw phyllo dough to room temperature. Keep covered with a moist towel during use.
3. Melt1/2 stick of butter.
4. Layer the phyllo sheets, brushing each sheet with melted butter. Cut into 6 squares and line 6 cups of a muffin