| Level: | Easy |
| Total: | 3 hr 5 min |
| Active: | 30 min |
| Yield: | 12 tarts |
| Level: | Easy |
| Total: | 3 hr 5 min |
| Active: | 30 min |
| Yield: | 12 tarts |
Ingredients
- 1 cup sugar
- 3 large eggs
- 3 medium lemons, zested and juiced
- 3 tablespoons butter
- 1 pint raspberries
- 2 tablespoons sugar
- 12 frozen phyllo tart shells
- 1/2 cup heavy cream
- Splash vanilla extract
- 12 small fresh mint leaves
Instructions
- For the curd: Whisk together the sugar and eggs in a heatproof bowl until the sugar is completely dissolved. Reserve 1 teaspoon of the lemon zest for garnish, then stir the lemon juice and remaining zest into the sugar-egg mixture. Put the bowl over a double boiler and cook, whisking, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the butter. Scrape into a clean bowl and press plastic wrap directly onto the surface of the curd. Refrigerate for at least 2 hours.
- For the raspberry sauce: Reserve 12 raspberries for garnish and put the rest into a small pan. Add the sugar and cook over medium-low heat, breaking up the raspberries to release their juices. Do not let boil. Strain the juice into a bowl and let cool; discard the solids.
- For the tarts: Preheat the oven to 350 degrees F. Put the phyllo shells on a baking sheet and bake until lightly browned, 3 to 5 minutes. Remove the shells to a rack to cool.
- To assemble the tarts: Spoon a small amount of the raspberry sauce into each tart shell. Whisk the cream with a spoonful or 2 of the raspberry sauce and a splash of vanilla. Fill each shell with the lemon curd and then top with a dollop of whipped cream and a whole raspberry. Sprinkle with some of the reserved lemon zest and add a mint leaf.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 817 |
| Total Fat | 49 g |
| Saturated Fat | 11 g |
| Carbohydrates | 86 g |
| Dietary Fiber | 3 g |
| Sugar | 21 g |
| Protein | 8 g |
| Cholesterol | 68 mg |
| Sodium | 841 mg |
| Serving Size | 1 of 12 servings |
| Calories | 817 |
| Total Fat | 49 g |
| Saturated Fat | 11 g |
| Carbohydrates | 86 g |
| Dietary Fiber | 3 g |
| Sugar | 21 g |
| Protein | 8 g |
| Cholesterol | 68 mg |
| Sodium | 841 mg |
Reviews
These tarts have become one of my favorite foods of all time. The tartness of the lemon curd is spot on, the raspberry sauce is delicious, and the and the whipped cream as well. And, I always have the phyllo cups in my freezer at all times. So it worked out perfectly for my tea party with my daughter and grandaughter!!
for my
for my
I also love the curd and raspberry sauce. I didn’t put the whipped cream on it, but that was my preference. Plenty of leftover curd and sauce to make many more tarts. Love the little pop-in-your-mouth dessert.
Delish!
The Lemon curd has a good flavor. The raspberry sauce is tart and thin so I added a teaspoon of corn starch to thicken it a little. You dont need whole pint of rasberries. I had a lot of sauce left over. For the cream sauce, I added a little powdered sugar to sweeten it just a little. With my adjustments I liked it better 🙂 but to each their own!
What are the carbs?
I want to know are 6 lemons did you use or are 3 lemons. Thank you very much for your answer and your delicious recipe.
Very good. The lemon curd tasted amazing and the raspberry sauce was tart which complimented the rest of the tart well. 🙂
so good