These elegant dessert tarts can be ready in 30 minutes. Fill purchased phyllo shells with melted white chocolate and lemon curd and top with a meringue. Run them under the broiler for a few minutes and they're done.

Source: Family Circle
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Ingredients

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Directions

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  • Heat broiler.

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  • Place mini fillo shells on large baking sheet. Place white chocolate in small glass over simmering water to melt, or place in microwave oven on high; stir until smooth. Spoon 1/2 teaspoon of the melted chocolate into each shell. With small brush, spread chocolate over inside of each shell. Refrigerate 10 minutes or until chocolate is set.

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  • Spoon 1 teaspoon of the lemon curd into each shell.

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  • Combine water and powdered whites in small bowl. Following package directions, beat until soft peaks form. With mixer going, add sugar gradually; beat until thick and glossy. Fit pastry bag with large star tip; fill with meringue. Pipe large meringue swirl on each tart.

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  • Place shells under broiler until meringue is light brown, about 1 minute. Store in refrigerator. Makes 2-1/2 dozen tartlets.

Nutrition Facts

72 calories; 3 g total fat; 1 g saturated fat; 1 mg cholesterol; 25 mg sodium. 12 g carbohydrates; 0 g fiber; 1 g protein;

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