The tartlets turned out a bit bland - added chopped artichoke hearts, chopped cooked shrimp, 1 tb fresh parsley, 1/2 tsp garlic powder & 1 tsp cayenne powder. Will definitely use more herbs next time and sprinkle shredded cheese on top for a nice brown top. UPDATE: Made this recipe again - same as above, except for fresh garlic and adding minced red onions & shredded mozz cheese on top. Had too much filling leftover and decided to try baking it inside cremini mushroom caps. One word - DELICIOUS! Brushed the outside of the mushroom caps with a mixture of regular and garlic-infused olive oil, stuffed with filling, and drizzled dry white wine on top, followed by olive oil. Topped off with shredded mozz cheese. Baked approx. 5 minutes at 400, 15 minutes at 375 and then broiled for another 5 minutes for a nice golden top. Served hot out of the oven, it was a nice contrast to the phyllo tarts. Would change my recipe rating to 4.5 stars if 1/2 stars were an option. This one is definitely a keeper.

Very tasty, a little on the mayonaise side, but still delicious. My store didn't have the phyllo cups, only the regular dough. I just used a pizza cutter to cut squares and pre-baked them for a few minutes in a muffin pan. Worked great---actually probably a little cheaper than using the pre-made cups. Thanks!!

Wonderful recipe! I couldn't believe how easy it was to make these and how good they tasted. If you buy shredded swiss, you could probably finish the prep work on these in less than 5 minutes. This is definitely going into our standard recipe list for parties.

So so good with just a few modifications. I used premade shells like most everyone, and added chopped up artichoke hearts to the mixture. I also added a few spices (onion, garlic, parsley) and about a teaspoon of Old Bay. Filled the tarts to the top, sprinkled some finely shredded mozzarella cheese over them, and baked them. Stuck them in the fridge, then the next day put them back in the oven for 10 minutes - AMAZING! Very good recipe!

I made these tarts last night for a dinner party, they were a HUGE hit!! Everyone loved them. I made a double batch and froze some for Christmas. Great recipe!

The perfect appetizer: nice to look at and nice to eat. The phyllo shells are crunchy and the filling is flavorful, a very satisfying combination. I added some chopped baby shrimp to the filling and that added some extra color as well as flavor.

Easy to make and everybody enjoyed them. Would make them with fresh imitation crab meat next time. I added chopped artichoke hearts also

These were great, we added fresh garlic in the mix and old bay sprinkled on top. Next time we will add old bay to the mixture and maybe a few dashed of hot sauce. Easy and quick recipe!

These were pretty good, nothing fantastic though. I brought it over to my boyfriends family's house for christmas and they all quickly got eaten and everyone like them , just not out of this world, probably wont make again.

These were good- and pretty easy. I made the cream cheese tarts from this site instead of the phyllo cups. They were like mini quiches. I added chopped artichoke hearts to the mixture too- and really enjoyed it that way. I forgot to put the cheese in the tarts first, but topped the egg mixture with cheese before baking. I liked them like that.