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

Lemon Burst Tartlets Recipe

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.

Sweet White Wine

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

Reviews for Lemon Burst Tartlets

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jul. 22, 2014

This recipe is so good....I made a lemon coconut cake about a month ago that called for home made lemon curd in the recipe . I made it and used it in this recipe also. It was fabulous!! I'll never buy store bought lemon curd again. My grandkids loved these tartlets!!

MY REVIEW
Reviewed Apr. 26, 2014

What a simple and delicious recipe. My 9 year old daughter and I prepared these tasty bites for Easter this year, and they were a huge hit. I couldn't find the pre-baked pastry cups, so had to bake them first, which is why I gave this recipe only 4 stars (I had never worked with puff pastry before and it was time consuming). We found the raspberry filling easily (Duncan Hines makes it in our area - Nebraska), but had a hard time finding the lemon curd, so used canned lemon pudding which was thick...would definitely recommend the lemon curd. The raspberry and lemon flavor are so complementary and pretty too.

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!

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