lemon-lime mini tarts

Add these tiny tarts to your holiday buffet table. They're easy to make thanks to purchased phyllo shells and the homemade lemon-lime curd and raspberry filling is totally divine.

Recipe from Family Circle
lemon-lime mini tarts
45 mini tarts
10 mins
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  • 3 eggs
  • 3/4 cup sugar
  • 1 teaspoon rum flavoring
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh lemon juice
  • 3 packages (2.1 ounces each) prepared phyllo cups (45 cups total)
  • 1 1/2 cups fresh raspberries (45 total)
  • Toasted flake coconut for garnish, optional
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In a heavy-bottom small saucepan, whisk eggs, sugar, rum flavoring and both juices. Cook over medium heat, whisking constantly, just until boiling and mixture is thickened, about 10 minutes (mixture should register 160 F on instant-read thermometer). Strain lemon-lime curd into bowl; cover surface with plastic wrap; refrigerate 2 hours or until chilled. Can be made a day ahead.
To serve, spoon 1-1/2 teaspoons curd into each phyllo cup; top with a raspberry and a pinch of coconut. Serve immediately or refrigerate up to 4 hours.

nutrition information

Per Serving: cal. (kcal) 44, Fat, total (g) 1, chol. (mg) 14, sat. fat (g) 0, carb. (g) 7, fiber (g) 0, pro. (g) 1, sodium (mg) 15, Percent Daily Values are based on a 2,000 calorie diet
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