Best Lemon Berry Tartlets Recipes

LEMON BERRY TARTLETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Place frozen puff pastry sheet on a work surface dusted with flour. Allow to thaw for 2 to 3 minutes. Using a 1 1/2 to 2-inch round cookie or biscuit cutter, cut out 12 round pieces. Place pastry rounds on the prepared baking sheet. Using a slightly smaller round cookie or biscuit cutter, cut out inner circles in each pastry round, leaving them in place. Brush each pastry round with beaten egg.
• Bake in the preheated oven until browned and puffed, 13 to 15 minutes. Allow to cool completely before filling.
• Cut around the small inner circle of each pastry round and gently push it down. Fill each tartlet with lemon curd and top with a blackberry. Dust with confectioners' sugar.

EASY LEMON BERRY TARTLETS

Steps:

• In a small bowl, combine the thawed raspberries and confectioners' sugar; mash with a fork. Spoon into tart shells., In another small bowl, combine cream cheese and lemon curd. Pipe or spoon over filling. Top with fresh raspberries if desired.

LEMON BERRY TARTLETS (WITH PUFF PASTRY)

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Line a baking sheet with parchment paper or a silicone baking mat.
• Place frozen puff pastry sheet on a work surface dusted with flour.
• Allow to thaw for 2 to 3 minutes.
• Using a 1 1/2 to 2-inch round cookie or biscuit cutter, cut out 12 round pieces.
• Place pastry rounds on the prepared baking sheet.
• Using a slightly smaller round cookie or biscuit cutter, cut out inner circles in each pastry round, leaving them in place.
• Brush each pastry round with beaten egg.
• Bake in the preheated oven until browned and puffed, 13 to 15 minutes. Allow to cool completely before filling.
• Cut around the small inner circle of each pastry round and gently push it down.
• Fill each tartlet with lemon curd and top with a blackberry, or any fresh berry.
• Dust with confectioners' sugar.

LEMON BERRY TARTLETS

Steps:

• 1 WHISK sweetened condensed milk, lemon juice and lemon peel until blended and mixture begins to thicken. Fold in whipped topping.
• 2 DIVIDE evenly between the 6 mini pie crusts. Press down in center with a spoon to make a depression about 1-inch deep. Refrigerate for 2 hours or until firm. Make depression again a little bit deeper. Fill each tartlet with a heaping tablespoon of preserves. Serve immediately.

BERRY-LEMON TARTLETS

Steps:

• Preheat oven to 350 degrees 1. Place sugar, lemon zest and eggs in a heavy-bottom saucepan, set over medium heat. 2. Whisk constantly until mixture is combined and warmed through about 3 to 4 minutes. 3. Add lemon juice and butter, cook, whisking constantly, until slightly thicken and bubbly, about 4 to 5 minutes. 4. Cool to room temperature and then refrigerate until thoroughly chilled and thickened. 5. Once chilled fold in whipped topping until just combined. 6. Place prebaked, phyllo shells on a cookie sheet, and bake until crispy, about 5 minutes. 7. Let cool and then spoon about 2 tsp of the lemon mixture into each shell. 8. When ready to serve, garnish with a berry. Yields 1 tartlet per serving.

LEMON-BERRY TARTLETS

Steps:

• In a small bowl, whisk together the creme fraiche, lemon curd and cinnamon until slightly thickened. Spoon 1 to 2 teaspoons of the mixture into each phyllo cup. The filling should be lightly mounded in the cups, but not overflowing. Top each cup with several berries, then arrange the cups on a serving platter. Spoon powdered sugar into a mesh strainer, then hold it over the filled cups and gently tap to dust with sugar.