Mini Lemon Tarts Recipe
Make a quick batch these bite-sized mini lemon tarts, featuring flaky phyllo shells filled with sweetened mascarpone and tangy lemon curd, topped with fresh blackberries. Perfect for summer parties, holiday gatherings, or festive baby showers and bridal showers. These little tarts are sure to impress your guests with their refreshing flavors and elegant presentation!
Ingredients
- 15 phyllo shells, 1 package
- ½ cup mascarpone cheese, softened
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- ½ cup lemon curd
- 15 blackberries, fresh
Instructions
- Bake phyllo shells according to package directions. Allow to cool completely.15 phyllo shells
- Stir together mascarpone cheese, powdered sugar, and vanilla extract until well combined.½ cup mascarpone cheese, 3 tbsp powdered sugar, 1 tsp vanilla extract
- Press about half a teaspoon of mascarpone mixture into each phyllo shell, leaving a small indent in the middle of each shell.
- Add a half a teaspoon of lemon curd to the top of the mascarpone mixture.½ cup lemon curd
- Top each shell with a blackberry.15 blackberries
- Serve immediately.
Notes
If you can't find fresh blackberries, don't use frozen ones. Swap the blackberries out for another fresh berry or use a small dollop of blackberry jam instead.
Serving: 1piece, Calories: 79kcal, Carbohydrates: 8g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.01g, Monounsaturated Fat: 0.001g, Trans Fat: 0.02g, Cholesterol: 8mg, Sodium: 34mg, Potassium: 4mg, Fiber: 0.1g, Sugar: 6g, Vitamin A: 109IU, Vitamin C: 0.4mg, Calcium: 11mg, Iron: 0.01mg
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