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Lemon Burst Tartlets

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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    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

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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Reviews

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Average Rating:
  • miah1121
    Jul 5, 2015

    Everyone loves these when I make them. I usually don't have many leftovers. They look fancy, but are super easy to put together. They make a nice light dessert that is nice after a big meal.

  • debpetersen
    Jun 11, 2015

    So easy and delicious! People at our gathering gobbled them up.

  • DCreations
    Sep 26, 2014

    I've made these Lemon Burst Tartlets several times, it is so easy and everyone enjoys them. You can substitute different filling, I like the lemon curd best. I make my own lemon curd, much cheaper and have leftover to store and make other desserts. Watch YouTube for how to.

  • jbpar
    Jul 22, 2014

    This recipe is so good....I made a lemon coconut cake about a month ago that called for home made lemon curd in the recipe . I made it and used it in this recipe also. It was fabulous!! I'll never buy store bought lemon curd again. My grandkids loved these tartlets!!

  • tkuehl
    Apr 26, 2014

    What a simple and delicious recipe. My 9 year old daughter and I prepared these tasty bites for Easter this year, and they were a huge hit. I couldn't find the pre-baked pastry cups, so had to bake them first, which is why I gave this recipe only 4 stars (I had never worked with puff pastry before and it was time consuming). We found the raspberry filling easily (Duncan Hines makes it in our area - Nebraska), but had a hard time finding the lemon curd, so used canned lemon pudding which was thick...would definitely recommend the lemon curd. The raspberry and lemon flavor are so complementary and pretty too.

  • rpepin
    Mar 29, 2013

    No comment left

  • DorynL
    Mar 28, 2013

    No comment left

  • bakingisthename
    Mar 28, 2013

    If you can't find the Lemon Curd in the Jelly section of your store look for it in the baking isle. There are also some great creme curds out there now: banana, coconut and vanilla. They are great in place of the lemon curd in this recipe too

  • norton
    Mar 15, 2013

    No comment left

  • SimpleFoods
    Mar 13, 2013

    No comment left