2 - 3
PersonalPoints™ per serving
1 hr 25 min
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.
2 large egg(s), beaten
Fresh lemon juice
Fat free whipped topping
Mini phyllo shell(s)
- 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.
- Preheat oven to 180°C (350°F).
- 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.
- Yields 1 tartlet per serving.
You can use any fresh berries for the topping.