Mimosa Cream Phyllo Tarts | Athens Foods

Ingredients

• 4 large egg yolks
• 1/4 cup sugar
• 1/2 cup Champagne
• 3/4 cup heavy cream
• 1 teaspoon orange zest, grated
• 1/2 cup canned mandarin oranges, 1/4-1/2″ diced and well-drained
• 2 packages (15 count, each) Athens® Phyllo Shells
• Candied orange peel, optional for garnish
• In a small, heavy-bottomed saucepan, using an electric mixer beat together egg yolks and sugar until thick.
• Gradually beat in Champagne.
• Place sauce pan over low heat and continue to beat on low speed for 10 minutes or until mixture reaches 160°F. Place pan in ice water to cool.
• Cover mixture with plastic wrap and refrigerate until thoroughly chilled.
• In a small chilled bowl, combine heavy cream and orange zest.
• With an electric mixer, whip cream until stiff peaks form.
• Fold whipped cream into egg mixture alternating with drained mandarins.
• Spoon into shells and serve.