Lemon Berry Tartlets

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 12
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

View full nutritional breakdown of Lemon Berry Tartlets calories by ingredient

Introduction

The trend of mini desserts is a healthy eater's salvation. When sweets are pre-portioned, it's harder to cheat. You can't say, "Well, I'll just have a small sliver" or "I'll just even out this side of the cake..."
These Lemon-Berry Tartlets scream summertime to me. I imagine eating them on a patio after a luncheon with my girlfriends while sipping iced mint tea and feeling the warm breeze. They're just so refreshingly clean on the tongue.
Lemon and raspberries pair well. Each has a sourness with hints of sweetness and an acidity. You could use blueberries or strawberries, but I just love this combination.
Phyllo dough is a secret weapon for the healthy baker--it even comes in whole wheat varieties. The paper-thin layers of dough are often painted in butter for pastries like baklava, but they'll serve as a low-calorie pie crust with minimal added fat. The dough itself is basically just flour and water.
The "curd" filling is basically a lemon pudding. You can serve it on scones or muffins, as a topping for ice cream or sorbet, or as a pie filling, as you see here. The trend of mini desserts is a healthy eater's salvation. When sweets are pre-portioned, it's harder to cheat. You can't say, "Well, I'll just have a small sliver" or "I'll just even out this side of the cake..."
These Lemon-Berry Tartlets scream summertime to me. I imagine eating them on a patio after a luncheon with my girlfriends while sipping iced mint tea and feeling the warm breeze. They're just so refreshingly clean on the tongue.
Lemon and raspberries pair well. Each has a sourness with hints of sweetness and an acidity. You could use blueberries or strawberries, but I just love this combination.
Phyllo dough is a secret weapon for the healthy baker--it even comes in whole wheat varieties. The paper-thin layers of dough are often painted in butter for pastries like baklava, but they'll serve as a low-calorie pie crust with minimal added fat. The dough itself is basically just flour and water.
The "curd" filling is basically a lemon pudding. You can serve it on scones or muffins, as a topping for ice cream or sorbet, or as a pie filling, as you see here.

Number of Servings: 12

Ingredients

Tart shells:

2 oz phyllo dough

1 TBSP canola oil

1 TBSP water

Lemon Curd:

1/2 cup lemon juice

2 tsp fresh lemon zest

4 TBSP sugar

pinch salt

1 egg

1/2 tsp vanilla

1 cup raspberries and blueberries

Directions

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.