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Lemon Burst Tartlets

 Lemon Burst Tartlets
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
30 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.