Description
These Mini Lemon Tarts with Phyllo Cups are a delightful and refreshing dessert, perfect for any occasion. The crisp phyllo cups filled with smooth lemon curd and topped with whipped cream make for an irresistible treat.
Ingredients
Scale
2 boxes frozen phyllo shells 15 per box
1 cup lemon curd
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Arrange the frozen phyllo shells on a baking sheet.
- Bake the phyllo cups for 10-15 minutes or until golden and crispy.
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Once the phyllo cups have cooled, fill each cup with a tablespoon of lemon curd.
- Top with a dollop of whipped cream.
- Serve immediately or refrigerate until ready to serve.
Notes
For added flavor, consider garnishing with fresh raspberries or mint leaves before serving.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 110 kcal
- Sugar: 10 g
- Sodium: 20 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg
Keywords: Mini Lemon Tarts, Phyllo Cups, Lemon Curd, Dessert, Easy Recipe