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Lemon Burst Tartlets

Name: Lemon Burst Tartlets
Prep time: 20 min
Total time: 20 min
Yield: 2-1/2 dozen.
Ingredients: 1 jar (10 ounces) lemon curd; 1 carton (8 ounces) frozen whipped topping, thawed; 5 to 6 drops yellow food coloring, optional; 2/3 cup raspberry cake and pastry filling; 2 packages (1.9 ounces each) frozen miniature phyllo tart shells; 30 fresh raspberries

You'll love the taste of lemon and raspberry in these quick and easy bites. They're perfect for a party or as a simple dessert. —Pam Javor, North Huntingdon, Pennsylvania

Ingredients

1 jar (10 ounces) lemon curd
1 carton (8 ounces) frozen whipped topping, thawed
5 to 6 drops yellow food coloring, optional
2/3 cup raspberry cake and pastry filling
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
30 fresh raspberries

Directions

In a large bowl, combine the lemon curd, whipped topping and food coloring if desired until smooth. Spoon 1 teaspoon raspberry filling into each tart shell. Pipe or spoon lemon mixture over filling. Garnish each with a raspberry. Refrigerate leftovers.

Editor's Note

This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.

Nutrition Facts

1 tartlet: 89 calories, 3g fat (1g saturated fat), 7mg cholesterol, 21mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 0 protein.

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