Blueberry Mascarpone Cheese Tarts - cooking recipe

Ingredients

1/2 cup melted butter
1 (12 ounce) package phyllo dough, sheets separated
Pam cooking spray
dry beans
16 ounces fresh blueberries or 16 ounces fresh frozen blueberries, thawed, drained
12 ounces mascarpone cheese
1 1/2 tablespoons milk
3 g Splenda sugar substitute, packets
1/4 cup milk
1 (12 ounce) carton Cool Whip
1/2 teaspoon nutmeg
1 cup crushed graham cracker

Preparation

Place phyllo dough between dampened kitchen towels.
Brush on melted butter on 8 sheets of phyllo dough.
Stack and cut with a sharp knife or scissors, six pieces each sheet, 48 pieces.
Spray tart pan (24 openings) or muffin pan (12) openings with Pam.
Use two pieces buttered side up in tart pan so it looks like petals on the side of each opening.
Use 4 pieces if using a muffin pan with 12 opening. (Muffin pans are deeper). Lay each piece at any angle butter side up, looks like petals.
Preheat oven 400*.
Sprinkle dry beans in the bottom of each opening.
Bake 6 minutes for tart pan. Bake 8 minutes for muffin pan. Watch, when edges turn brown remove from oven. (Some ovens are hotter than others.).
Take out and cool. When cool remove beans and and set aside for reuse.
Mix milk with packets of Splenda in a small bowl.
Add splenda and milk mixture with mascarpone cheese.
Add in 1/4 cup milk.
Fold in Cool Whip.
Gently fold in blueberries and nutmeg.
Remove phyllo dough cups and place on serving platters.
Fill cups to the desired height.
Serve on chill before serving.
Right before serving sprinkle crushed graham crackers.