To begin, preheat your oven to 350°F (176°C) for the upcoming baking process.
In a nonstick frypan, heat 1 tablespoon of butter, and then add shallots, red pepper, ginger, basil, mushrooms, salt, and pepper. Saute this delightful mixture for 5 minutes, then set it aside to cool.
In a separate bowl, combine the ground chicken, bread crumbs, lemon zest, lemon juice, parsley, and egg, creating a flavorful blend.
Add the cooled mixture from the frypan into the chicken mixture and stir thoroughly to ensure all the ingredients are well-mixed.
Refrigerate the chicken mixture until you are ready to use it, preserving its freshness.
Now, melt 1/4 cup of butter for the next step.
Using the melted butter, generously brush the mini muffin tin and set it aside.
Prepare 8 phyllo sheets to create the delicious tart crust.
While working with the phyllo sheets, remember to keep them covered with a damp tea towel to prevent them from drying out.
Take one sheet of pastry, brush it with butter, then layer another sheet on top and repeat the process. Continue until you have four sheets layered with butter.
Next, cut the four piled sheets into 12 equal squares, which will become the foundation for your delectable tarts.
Fit each of the 12 squares into the mini muffin tin, shaping them into delightful tart shells.
Now, it’s time to fill each tart with 1 tablespoon of the prepared chicken mixture and top it off with a generous sprinkling of shredded cheese.
With everything assembled, bake the tarts in the preheated 350°F (176°C) oven for approximately 30 minutes or until they turn golden brown and the cheese is beautifully melted and bubbling.
Once the first batch is done, repeat the process with the remaining 4 phyllo sheets to create 12 more mouthwatering tarts, filling your kitchen with a delightful aroma.