These tasty little tarts are always the first things to go at my dinner parties. You need a mini muffin tin to make the filo cases, but you could also easily modify to make larger tarts in regular muffin tins. Choose your favourite mix of cheeses for the filling!
I know this is my recipe but I wanted to give a tip. If you like yours a little crispier bake the tart cups for about 5 min before you fill them - 29 Oct 2008 (Review from Allrecipes US | Canada)
This recipe turned out great! My family loved it. That said, I gave it 4 stars because I found it very confusing. First, why put butter in with sausage - it's already loaded with fat - and you're throwing it away when you drain. I saved the butter until the mushrooms were added. I suspect it can be omitted entirely. Second, I think the pound of cheese is waaaaay too much. The recipe says put a pinch on each tart - no way that uses a pound. I mixed 1/3 to 1/2 pound in with the suasage and mushrooms after they cooled, and that was very generous. There was so much cheese in the mix that a pinch on top was no longer necessary. In all fairness, I used grated instead of shredded cheese, but a pound is a pound. I also took the advice of others and pre-baked the tart shells for 5 minutes. I will definitely make this again with my slight modifications. Thank you for submitting this great appetizer. - 21 Jun 2009 (Review from Allrecipes US | Canada)
I followed this recipe exactly and the bottoms of the shells were VERY soggy. I even drained the sausage really well. The taste was okay, I would probably recommend using less sausage and more mushroom, since you couldn't even taste them. I won't be making these again. I had to go to the store and come up with another plan for Christmas appetizers. Bummer... - 24 Dec 2007 (Review from Allrecipes US | Canada)