To Make The Tarts:
1. Heat oven to 400F. Layer 4 sheets of phyllo together, lightly brushing cream on each layer. Cut into twenty, 3.25" squares (there will be a strip of excess phyllo). Press one square into each mini muffin cup and bake until edges are light brown and crisp, about 8 minutes. Meanwhile, in bowl whip goat cheese with milk. Fold in thyme, chive and salt and pepper to taste. Divide mixture over cooled phyllo cups.
To Make The Bacon Jam:
2. In large non-stick pan cook bacon until just crispy. Drain all but 1 Tbsp bacon fat. Sauté onions until deep brown and caramelized, stir in SPLENDA® Stevia No Calorie Sweetener, vinegar, chili powder and espresso powder. Simmer until thick and jammy. Let cool.
3. In a skillet, add oil and apples over medium heat. Sauté until just beginning to soften, about 1 minute. Stir in SPLENDA® Stevia No Calorie Sweetener and chili powder. Top tarts with apples and bacon jam.
For more tips, tricks and ideas, check out SplendaStevia.ca, and be sure to post your own creations on Facebook.