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 tiny strawberries, if you prefer. Making the custard base isn't difficult, but does require attention to detail. Whisking constantly is key, otherwise, you might end up with scrambled eggs and have to start the process all over again. Folding whipped topping into the cooled custard is similar to folding in egg whites—it's a way to lighten the base so that it has a perfect filling consistency to hold up the berries on top.
2 large egg(s), whisked
Fresh lemon juice
Non-dairy aerosol whipped topping
Mini phyllo shells
- 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, 3-4 minutes. Add lemon juice and butter; cook, whisking constantly, until slightly thickened and bubbly, 4-5 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 350°F.
- Place phyllo shells on a cookie sheet; bake until crispy, about 5 minutes. Let cool and then spoon about 2 tsp lemon mixture into each shell. When ready to serve, garnish each with a berry.
- Serving size: 1 tartlet
You can use any fresh berries for the topping.