- 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
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.