These adorably delicious tartlets are a bright and tangy treat. They're great to serve at a dinner party, and they would be a beautiful addition to any brunch buffet or shower. They're also delicious with blueberries or sliced strawberries in place of the raspberries.
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 15 Servings
- ¾ cup sugar
- 1 TB lemon zest
- 2 large eggs, whisked
- 1/2 cup lemon juice
- 2 TB salted butter
- 1 cup fat-free whipped topping
- 2 packages pre-baked mini phyllo shells (30 total)
- 30 raspberries (~1 cup)
Put sugar, lemon zest and eggs in a heavy bottomed sauce pan. Heat on medium heat, whisking constantly until mixture is combined and warmed through (~3-4 minutes). Add lemon juice and butter and continue to cook, whisking constantly for 4-5 minutes or until slightly thickened and bubbly. Cool to room temperature and refrigerate until thoroughly chilled and thickened. Fold in whipped topping until just combined.
Preheat oven to 350, place pre-baked shells on a cookie sheet and bake for 5 minutes or until crispy. Let cool. Spoon ~2tsp lemon curd into each shell. When ready to serve, garnish with a single berry.