Delicate, light, and sweet, mini lemon tarts are the best summer treat! Tangy lemon filling and crunchy phyllo shells make these perfect for get-togethers.
15Raspberriessliced in half (other berries can be subbed)
Garnish: mint leaves(optional)
Instructions
Preheat the oven to 350 ° F. Prepare the baking sheet with parchment paper.
Place the phyllo shells on a 9x13-inch baking sheet that has been lined with parchment paper.
In a large bowl combine the lemon custard ingredients; sweetened condensed milk, lemon juice, lemon zest, flour, and salt.
Whisk briskly by hand until smooth and creamy.
Spoon the lemon custard into the phyllo shells, filling them almost to the top. Do not overfill.
Bake for 16-19 minutes or until the lemon custard has set and the phyllo cups are golden brown.
Remove the tarts from the oven and place them on a cooling rack in the refrigerator for 10 minutes or on the counter for 20 minutes or until cool.
Once cooled, top with fresh sliced berries and garnish with mint.
Notes
MAKE AHEADYou can make the lemon tart filling up to 3 days in advance. Keep it in an airtight container in the refrigerator.When ready to make the tarts, simply fill the phyllo shells with the filling, bake them, and garnish as desired.They will keep in the refrigerator for 3 days.