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Easy Lemon Berry Tartlets

These fruity, flaky tartlets filled with raspberries and topped with lemon-tinged cream cheese are a sweet ending to any weeknight meal. They are elegant yet come together quickly and easily. —Elizabeth Dehart, West Jordan, Utah
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    15 tartlets


  • 2/3 cup frozen unsweetened raspberries, thawed and drained
  • 1 teaspoon confectioners' sugar
  • 1 package (1.9 ounces) frozen miniature phyllo tart shells
  • 4 ounces reduced-fat cream cheese
  • 2 tablespoons lemon curd
  • Fresh raspberries, optional


  • In a small bowl, combine the thawed raspberries and confectioners' sugar; mash with a fork. Spoon into tart shells.
  • In another small bowl, combine cream cheese and lemon curd. Pipe or spoon over filling. Top with fresh raspberries if desired.
Nutrition Facts
1 tartlet: 51 calories, 3g fat (1g saturated fat), 7mg cholesterol, 43mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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  • May
    Sep 15, 2020

    I would suggest putting the tartlet shells in the oven after thawing to crisp them up. The recipe would be perfect with the crispy shells.

  • Diana
    Feb 15, 2019

    Although the filling was quite tasty and delicious, the tartlet phyllo shell ended up being soggy and inedible. I made these tartlets and refrigerated them overnight and am wondering if I perhaps didn’t store them correctly? Should they have been put in the freezer overnight or is this a recipe that you have to serve immediately? I’d love to make it again because the filling was so good but am hesitant about the phyllo shells. Any advice would be appreciated!

  • bcast920
    Feb 25, 2013

    No comment left