2 packages (1.9 ounces each) frozen miniature phyllo tart shells
30 fresh raspberries
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.
This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.