Berry-Lemon Tartlets
2
Points®
Total time: 1 hr 25 min • Prep: 10 min • Cook: 15 min • Serves: 30 • Difficulty: Easy
Almost too cute to eat, these mini tarts are a wonderful balance of tangy and sweet. Top them with raspberries or baby strawberries if you prefer.
Ingredients
Sugar
⅔ cup(s)
Lemon zest
1 tbsp(s)
Egg
2 large, beaten
Fresh lemon juice
½ cup(s)
Salted butter
2 tbsp(s)
Fat free whipped topping
1 cup(s)
Mini phyllo shells
30 item(s)
Blueberries
¾ cup(s)
Instructions
1
Place sugar, lemon zest and eggs in a heavy-bottomed sauce pan; set over medium heat. Whisk constantly until mixture is combined and warmed through, about 3 to 4 minutes. Add lemon juice and butter; cook, whisking constantly, until slightly thickened and bubbly, about 4 to 5 minutes. Cool to room temperature and then refrigerate until thoroughly chilled and thickened; once chilled, fold in whipped topping until just combined.
2
Preheat oven to 180°C (350°F).
3
Place prebaked phyllo shells on a cookie sheet; bake until crispy, about 5 minutes. Let cool and then spoon about 10ml (2 tsp) lemon mixture into each shell. When ready to serve, garnish each with a berry.
4
Yields 1 tartlet per serving.
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