Add these tiny tarts to your holiday buffet table. They're easy to make thanks to purchased phyllo shells and the homemade lemon-lime curd and raspberry filling is totally divine.

Source: Family Circle

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Recipe Summary

prep:
10 mins
cook:
10 mins
chill:
2 hrs
total:
2 hrs 20 mins
Servings:
45
Yield:
45 mini tarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a heavy-bottom small saucepan, whisk eggs, sugar, rum flavoring and both juices. Cook over medium heat, whisking constantly, just until boiling and mixture is thickened, about 10 minutes (mixture should register 160 F on instant-read thermometer). Strain lemon-lime curd into bowl; cover surface with plastic wrap; refrigerate 2 hours or until chilled. Can be made a day ahead.

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  • To serve, spoon 1-1/2 teaspoons curd into each phyllo cup; top with a raspberry and a pinch of coconut. Serve immediately or refrigerate up to 4 hours.

Nutrition Facts

44 calories; fat 1g; cholesterol 14mg; carbohydrates 7g; protein 1g; sodium 15mg.
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