Goat Cheese Tarts with Lemon-Fig Compote

Ingredients

• 1 tablespoon brown sugar 
• 4 ounces cream cheese fat-free softened
• 1 large egg white 
• 2 cups mission figs dried black finely chopped
• 1 tablespoon flour all-purpose
• 4 ounce goat cheese 
• 1 tablespoon juice of lemon fresh
• 1 tablespoon lemon rind grated
• 1 tablespoon milk 1% low-fat
• 0.5 cup marsala wine 
• 4.2 ounce phyllo shells mini (such as Athens)
• 2 tablespoons powdered sugar 
• 0.1 teaspoon salt 
• 1 cup water 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• wire rack
• blender

Directions

1. To prepare compote, combine first 7 ingredients in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Simmer, uncovered, until mixture reduces to about 1 cup (about 30 minutes).
2. Remove from heat; cool.
3. Place fig mixture in a food processor; pulse 5 times or until finely chopped.
4. Place in a small bowl; cover and chill.
5. To prepare tarts, preheat oven to 35
6. Arrange phyllo shells in a single layer on a jelly-roll pan.
7. Combine cheeses in a medium bowl; beat with a mixer at medium speed until smooth.
8. Add egg white; beat well.
9. Add milk; beat well.
10. Combine sugar, flour, and salt; add to cheese mixture, beating well.
11. Spoon about 1 1/2 teaspoons cheese mixture into each phyllo shell.
12. Bake at 350 for 15 minutes or until lightly browned. Cool on a wire rack. Top each tart with about 1 1/2 teaspoons compote.