LEMON BURST TARTLETS

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LEMON BURST TARTLETS image

Categories     Cheese     Dessert

Number Of Ingredients 6

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

Steps:

  • Bake shells according to package directions; cool completely on a wire rack. In a large bowl, combine the 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 with a raspberry. Refrigerate leftovers. Yield: 30 servings.

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