Raspberry-Lemon Mini Tarts

Raspberry-Lemon Mini Tarts
Yield: 15 tarts Active Time 15 mins Total Time 20 mins


  • 1 (1.9 oz.) package mini phyllo cups
  • 3/4 cup fresh raspberries
  • 1/2 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • 1/4 teaspoon vanilla extract
  • 3/4 cup prepared lemon curd

Make It

1. Bake phyllo cups according to package directions. Let cool.

2. 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.

3. 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.