Lemon Berry Tartlets
- Number of Servings: 12
Ingredients
Tart shells:2 oz phyllo dough 1 TBSP canola oil1 TBSP waterLemon Curd: 1/2 cup lemon juice2 tsp fresh lemon zest4 TBSP sugarpinch salt1 egg1/2 tsp vanilla1 cup raspberries and blueberries
12 tartlets.
Preheat oven to 365F.
Thaw phyllo dough. Mix together water and canola oil. Layer phyllo dough sheet, brush with oil mixture. Layer on another sheet of phyllo dough, and brush with oil mixture. Repeat process until dough is 6 sheets high. Cut dough into 2" squares, and place in mini muffin pan. Dough will overlap as it folds into shape. Press center of tartlet shell with moistened fingers to shape into place. Bake until golden brown, about 10 minutes. Allow to cool completely before filling with lemon curd.
Lemon Curd:
Whisk together ingredients in a stainless steel bowl, then set over a just simmering water bath. Whisk continuously until mixture thickens, about 10 minutes. Mixture will thicken as it cools. Refrigerate until completely cool. Can be stored in refrigerator for 4 days.
Fill tart shells with about 1 Tablespoon of lemon curd. Top each tart with one raspberry and two blueberries.
Number of Servings: 12
Recipe submitted by SparkPeople user MGKETOVER.
Preheat oven to 365F.
Thaw phyllo dough. Mix together water and canola oil. Layer phyllo dough sheet, brush with oil mixture. Layer on another sheet of phyllo dough, and brush with oil mixture. Repeat process until dough is 6 sheets high. Cut dough into 2" squares, and place in mini muffin pan. Dough will overlap as it folds into shape. Press center of tartlet shell with moistened fingers to shape into place. Bake until golden brown, about 10 minutes. Allow to cool completely before filling with lemon curd.
Lemon Curd:
Whisk together ingredients in a stainless steel bowl, then set over a just simmering water bath. Whisk continuously until mixture thickens, about 10 minutes. Mixture will thicken as it cools. Refrigerate until completely cool. Can be stored in refrigerator for 4 days.
Fill tart shells with about 1 Tablespoon of lemon curd. Top each tart with one raspberry and two blueberries.
Number of Servings: 12
Recipe submitted by SparkPeople user MGKETOVER.
Nutritional Info Amount Per Serving
- Calories: 57.6
- Total Fat: 1.9 g
- Cholesterol: 17.7 mg
- Sodium: 41.3 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 0.3 g
- Protein: 0.9 g
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