Pumpkin Mini Tarts

re-pumpkin-mini-tarts

Ingredients:

• ¼ cup Chobani Vanilla Greek Yogurt
• 1 package frozen mini phyllo shells (15 shells)
• 1 tablespoon unsalted butter, melted
• ½ cupcanned pumpkin
• 1 large egg
• 1 tablespoon dark brown sugar
• 1 teaspoon pumpkin pie spice
• Sweetened whipped cream
• (optional)15 mint leaves for garnishing

Directions:                              

1. Preheat oven to 350°F (Gas Mark 4). Place pastry shells on rimmed baking sheet. Use pastry brush to lightly coat shells with melted butter.
2. Whisk Chobani, pumpkin, egg, brown sugar and pumpkin pie spice in medium bowl until smooth.
3. Spoon about 1 tablespoon filling into each shell and bake until filling is set and shells are golden brown, 12 to 14 minutes. Remove from oven and cool completely before topping with whipped cream (if using) and a mint leaf.

Provided by www.chobani.com