Photo of Berry-Lemon Tartlets by WW

Berry-Lemon Tartlets

2
2
2
Smartpoints value per serving
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

cup(s)

lemon zest

1 Tbsp

egg(s)

2 large, whisked

fresh lemon juice

½ cup(s)

salted butter

2 Tbsp

light whipped topping

1 cup(s)

mini phyllo shell(s)

30 item(s)

fresh 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, 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.
  2. Preheat oven to 350°F.
  3. 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.
  4. Serving size: 1 tartlet

Notes

You can use any fresh berries for the topping.

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