8 sheets phyllo pastry, thawed
cooking spray
8 ounces light cream cheese, softened
1/2 cup icing sugar
2 teaspoons lime juice
1 cup mincemeat
1/4 cup slivered almonds, toasted

Directions:
Place 1 sheet of phyllo on flat surface and lightly spray with cooking spray. Top with second phyllo sheet, spray and repeat with 2 more sheets. Cut stacked phyllo lengthwise into 4 strips; cut each strip crosswise into 5 pieces so that you have 20 stacks. Press each stack of phyllo into each of 20 mini muffin cups to make tiny tart shells.

Preheat oven to 350°F. Bake 10 to 12 minutes, until golden brown. Remove pan to wire rack to cool slightly. Remove tart shells from muffin pan; cool. Repeat with remaining phyllo to make 20 more tart shells.

In small bowl, beat cream cheese, icing sugar and lime juice on low speed until blended. Refrigerate until serving time. To serve, spoon 1 rounded teaspoon mincemeat into each tart shell and spoon cream cheese mixture on top of each tart. Sprinkle with toasted almonds.

Makes 40 tarts.

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