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Lemon Burst Tartlets Recipe
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Lemon Burst Tartlets Recipe

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4.5 28 22
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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 each: 89 calories, 3g fat (1g saturated fat), 7mg cholesterol, 21mg sodium, 14g carbohydrate (9g sugars, trace fiber), trace protein Diabetic Exchanges: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

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
(22)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
miah1121
Reviewed Jul. 5, 2015

"Everyone loves these when I make them. I usually don't have many leftovers. They look fancy, but are super easy to put together. They make a nice light dessert that is nice after a big meal."

MY REVIEW
debpetersen
Reviewed Jun. 11, 2015

"So easy and delicious! People at our gathering gobbled them up."

MY REVIEW
DCreations
Reviewed Sep. 26, 2014

"I've made these Lemon Burst Tartlets several times, it is so easy and everyone enjoys them. You can substitute different filling, I like the lemon curd best. I make my own lemon curd, much cheaper and have leftover to store and make other desserts. Watch YouTube for how to."

MY REVIEW
jbpar
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
tkuehl
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
bakingisthename
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
sstetzel
Reviewed Feb. 15, 2013

"The Phyllo tarts come already baked."

MY REVIEW
jatodd413
Reviewed Feb. 15, 2013

"Delicious and simple!"

MY REVIEW
Sfutterer
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
stork713
Reviewed Jan. 9, 2013

"Do you cook the phyllo tart shells prior to filling?"

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