Lemon-Raspberry Phyllo Tarts

These little tarts are the perfect spring dessert, combining lemony-raspberry goodness with a touch of almond in one (very) delicious bite!

Lemon-Raspberry Phyllo Tarts 1c

I  am always amazed when I drive past an Olive Garden and see the parking lot full of cars. And not just on Friday and Saturday nights, but pretty much anytime. All the time! We don’t even bother stopping anymore…after so many times of being told there is an hour long wait, you eventually give up….especially when you have 3 kids in tow!

Lemon-Raspberry Phyllo Tarts 4c
Don’t get me wrong – I enjoy their soup, salad and breadsticks as much as the next gal…..but what is it about that place that has people hooked!? Sure, the endless pasta bowl is great….but who can eat that much pasta, anyway? And the breadsticks are pretty darn good too….but a breadstick isn’t going to keep people coming back. If you ask me, there is really only one thing that can explain it – the raspberry lemonade!

Lemon-Raspberry Phyllo Tarts 2c

Ahhhh….the lemonade. I’ve definitely been known to suck down a few glasses of it, myself! There’s just something about the sweetness of raspberries and the tartness of lemons that pairs beautifully together….anytime….but especially in spring. Now, would I wait an hour for it at the Olive Garden? Probably not. Not when I can make it myself in dessert form!

Lemon-Raspberry Phyllo Tart 4c

These little tarts are the perfect combination of sweet and tart, with just a touch of almond to mellow out the flavors. They’re perfect. And delicious. So delicious, in fact, that they’ll even give Olive Garden a run for their money….!

Lemon-Raspberry Phyllo Tarts
Prep time
Total time
Serves: 15
  • 1 package (15 count) mini phyllo shells (I used Athens pre-made shells)
  • 1 small jar lemon curd
  • 1 small jar raspberry preserves
  • 2 c. almond whipped cream (recipe below)
  • sliced almonds (optional)
Almond Whipped Cream
  • 1 cup whipping cream
  • 2 Tbsp. sugar
  • ½ tsp. vanilla
  • ½ tsp. almond extract
  1. Fill each phyllo shell with 1 tsp. lemon curd, ½ tsp. raspberry preserves, 1 Tbsp. almond whipped cream, and 1 raspberry.
  2. Garnish with 1-2 sliced almonds (optional).
Almond Whipped Cream
  1. Combine all ingredients in a mixing bowl; beat on medium speed until soft peaks form. Makes 2 cups.


*This recipe was originally shared over at Or So She Says.




  1. says

    I love these – and they look not too difficult. My daughter Riley’s birthday party is May 4th and I’m going to pin these with the hope of making them for a little “extra” treat that day. Yes, we’ll have cake but these look spectacular!

  2. says

    What a wonderful combination of flavors! We will be getting a lot of raspberries soon and I will remember this recipe. I love having little bites of somethign sweet!

    Thank you for linking up to the In and Out of the Kitchen Link party! I can’t wait to see what you bring next week.

    Cynthia at http://FeedingBig.com

  3. says

    Cathy – these look delicious! I can’t wait to give them a try once the weather gets a little warmer. I am co-hosting the Pinterest Power Party this week and am adding this to my recipes-sweet tooth board.

  4. says

    Hey Cathy!

    These look delicious, but they’re so cute, I don’t know that I could eat them! Just wanted to swing by and let you know that we’ll be featuring it at the Pinterest Power Party tomorrow night… Hope you’ll come back and link up again!

    You can grab a new “featured” button when the party goes live tomorrow!

    Happy Tuesday!

  5. says

    I love this! I’m going to be doing a round up of berry recipes next Friday, and would like to include your photo. With full credit and link to your site of course. Please join the party Saturday Spotlight @ Angels Homestead, it starts at 12 am Friday night, and runs until 12 midnight Wednesday.


    Hope to see you there :)



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