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Recipe Summary

active:
15 mins
total:
20 mins
Yield:
15 tarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bake phyllo cups according to package directions. Let cool.

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  • Set aside 15 raspberries. Place the remainder in a bowl and gently mash. Add cream, then beat on medium-low until soft peaks form. Add sugar and vanilla and whip until fluffy.

  • Fill each phyllo cup two-thirds full with lemon curd. Top with a generous dollop of the whipped cream and a reserved raspberry. Refrigerate until ready to serve.

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