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Lemon Burst Tartlets Recipe
Lemon Burst Tartlets Recipe photo by Taste of Home

Lemon Burst Tartlets Recipe

Read Reviews (23)
4.65 23
Publisher Photo
You'll love the taste of lemon and raspberry in these quick and easy bites. They're perfect for a party or as a simple dessert. —Pam Javor, North Huntingdon, Pennsylvania
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:30 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 30 servings

Ingredients

  • 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
  • 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
  • 30 fresh raspberries

Nutritional Facts

1 tartlet equals 89 calories, 3 g fat (1 g saturated fat), 7 mg cholesterol, 21 mg sodium, 14 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1 starch.

Directions

  1. 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: 2-1/2 dozen.
Editor's Note: This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.
Originally published as Lemon Burst Tartlets in Simple & Delicious June/July 2010, p17

Nutritional Facts

1 tartlet equals 89 calories, 3 g fat (1 g saturated fat), 7 mg cholesterol, 21 mg sodium, 14 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1 starch.

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lemon Burst Tartlets(23)

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Mar. 28, 2013

If you can't find the Lemon Curd in the Jelly section of your store look for it in the baking isle. There are also some great creme curds out there now: banana, coconut and vanilla. They are great in place of the lemon curd in this recipe too

MY REVIEW
Reviewed Feb. 15, 2013

The Phyllo tarts come already baked.

MY REVIEW
Reviewed Feb. 15, 2013

Delicious and simple!

MY REVIEW
Reviewed Jan. 22, 2013

This recipe is incredible. I made this for a work party and everyone loved it!!!! Will definitely make this again and is already one of my favorite recipes from this site. This was SUPER easy to make as well.

MY REVIEW
Reviewed Jan. 9, 2013

Do you cook the phyllo tart shells prior to filling?

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