Mini Lemon Tart Recipe with Phyllo Dough and Fresh Berries

Quick Info

Dessert/Topping Fruit 15-30 min 8+

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Mini Lemon Tart Recipe with Phyllo Dough and Fresh Berries

Description

Dazzle your guests with Chef Billy Parisi's elegant lemon tarts!

Ingredients

  • 1 Athens frozen phyllo dough, thawed and cut into 8 circle rounds
  • 5 eggs
  • 1 cup of sugar
  • ½ cup of lemon juice
  • 6 oz. of Melt Organic Spread, cold
  • whipped cream
  • assorted fresh berries
  • powdered sugar for garnish

Preparation

  1. Preheat the oven to 350°.
  2. Split the 8 circle rounds into thirds and then line a 24-mini muffin tray with them.
  3. Next, whisk together the eggs, 1 cup of sugar and lemon juice in a medium size sauce pan over low heat until it becomes very thick, about 5 to 6 minutes.
  4. Strain the mixture and then stir in the butter until it’s melted. Pour the batter evenly into the phyllo dough cups. Note, there may be some of the mixture leftover.
  5. Bake in the oven for 15 minutes and then cool immediately until chilled completely.
  6. Finish them by topping with some whipped cream, fresh berries and powdered sugar.

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