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Lemon-Raspberry Phyllo Tarts
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
15
Author
Cathy Trochelman
Ingredients
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
1/2
tsp.
vanilla
1/2
tsp.
almond extract
Instructions
Fill each phyllo shell with 1 tsp. lemon curd, 1/2 tsp. raspberry preserves, 1 Tbsp. 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.