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Photo of Berry-Lemon Tartlets by WW

Berry-Lemon Tartlets

2
Points® value
Total Time
1 hr 25 min
Prep
10 min
Cook
15 min
Serves
30
Difficulty
Easy
Almost too cute to eat, these mini tarts are a wonderful balance of tangy and sweet. Top them with raspberries or baby strawberries if you prefer.

Ingredients

Sugar

⅔ cup(s)

Lemon zest

1 tbsp(s)

Egg

2 large, beaten

Fresh lemon juice

½ cup(s)

Salted butter

2 tbsp(s)

Fat free whipped topping

1 cup(s)

Mini phyllo shells

30 item(s)

Blueberries

¾ cup(s)

Instructions

  1. Place sugar, lemon zest and eggs in a heavy-bottomed sauce pan; set over medium heat. Whisk constantly until mixture is combined and warmed through, about 3 to 4 minutes. Add lemon juice and butter; cook, whisking constantly, until slightly thickened and bubbly, about 4 to 5 minutes. Cool to room temperature and then refrigerate until thoroughly chilled and thickened; once chilled, fold in whipped topping until just combined.
  2. Preheat oven to 180°C (350°F).
  3. Place prebaked phyllo shells on a cookie sheet; bake until crispy, about 5 minutes. Let cool and then spoon about 10ml (2 tsp) lemon mixture into each shell. When ready to serve, garnish each with a berry.
  4. Yields 1 tartlet per serving.

Notes

You can use any fresh berries for the topping.

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