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
Reviews
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.
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!
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