Fresh fruit tarts

16 sheets phyllo dough
1/4 cup (1/2 stick) unsalted butter, melted
1 3/4 cups DOVE® Brand Milk Chocolate
4 oranges, sectioned
4 cups strawberries, sliced
1 cup prepared lemon curd or vanilla pudding
3 6-cup muffin tins
Damp kitchen towel or plastic wrap



1. While working with phyllo dough, keep it covered with damp cloth or plastic wrap. Work in small batches. Begin by stacking 4 sheets of phyllo dough, brushing each sheet with melted butter before stacking. Cut stack into eight squares. Arrange 2 squares, overlapping, in each muffin cup, filling eight cups. Repeat process with remaining sheets of dough.
2. Bake in a preheated 375°F oven for 6-8 minutes. Cool completely.
3. Set aside twelve pieces of DOVE® Brand Milk Chocolate and melt the rest. Brush it inside phyllo cups. Fill with orange segments and strawberries.
4. Top with dollop of lemon curd or pudding and one piece of milk chocolate.