Description
These Mini Lemon Tarts with Phyllo Cups are a delightful dessert, combining crunchy phyllo pastry with a creamy lemon filling, perfect for any occasion.
Ingredients
Scale
2 boxes frozen phyllo shells 15 per box
1 cup lemon curd
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and arrange phyllo shells on a baking sheet.
- Bake the phyllo cups for 5-7 minutes until lightly golden.
- In a mixing bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Gently fold the lemon curd into the whipped cream until well combined.
- Spoon the lemon filling into the cooled phyllo cups and chill in the refrigerator for about 15 minutes before serving.
Notes
For an extra touch, garnish with lemon zest or fresh berries before serving.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 110 kcal
- Sugar: 10 g
- Sodium: 20 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg
Keywords: Mini Lemon Tarts, Phyllo Cups, dessert, lemon filling, easy recipe