Lemon Burst Tartlets
6 ingredients
1 steps
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
-
1In 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.
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