Lemon Mini-Tarts


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This miniature dessert is bursting with lemon and raspberry flavors!

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Time needed

30 min preparation


  • 2 pkg. (1.9 oz. each) frozen miniature phyllo tart shells
  • 1 10-oz. jar lemon curd
  • 1 8-oz. carton frozen whipped topping, thawed
  • 5 to 6 drops yellow food coloring, optional
  • 2/3 C. raspberry cake and pastry filling
  • 30 fresh raspberries

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Bake shells according to package directions; cool completely on wire rack. In a large bowl, combine lemon curd, whipped topping and food coloring if desired until smooth. Spoon 1 teaspoon raspberry filling into each tart shell. Pipe or spoon lemon mixture over filling. Garnish each tart with a raspberry. Refrigerate leftovers.

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