Go Back
–+ servings

Lemon-Raspberry Phyllo Tarts

These little tarts are the perfect spring dessert, combining lemony-raspberry goodness with a touch of almond in one delicious bite!
Print Pin
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 15
Calories: 231kcal
Author: Cathy Trochelman

Ingredients

  • 15 mini phyllo shells I used Athens pre-made shells
  • 1 small jar lemon curd
  • 1 small jar raspberry preserves
  • sliced almonds optional

Almond Whipped Cream

  • 1 cup whipping cream
  • 2 Tablespoons sugar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon almond extract

Instructions

  • Fill each phyllo shell with 1 teaspoon lemon curd, 1/2 teaspoon raspberry preserves, 1 Tablespoon almond whipped cream, and 1 raspberry.
  • Garnish with 1-2 sliced almonds (optional).

Almond Whipped Cream

  • Combine all ingredients in a mixing bowl; beat on medium speed until soft peaks form. Makes 2 cups.

Nutrition

Serving: 1grams | Calories: 231kcal | Carbohydrates: 16g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 126mg | Fiber: 1g | Sugar: 10g