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How pretty!

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Paula2006 October 25, 2012

We loved these pretty little treats! Using the miniature phyllo tart shells as suggested in the ingredients really takes the work out of making a tart. Not only did we love the taste also loved that the two bite size was ideal for us. Putting in my best of 2012 book and look forward to serving at an upcoming baby shower. Thanks soooo very much for the post.

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Debbwl August 04, 2012

YUMMY! These are fantastic with blueberries! I didn't have phyllo tart shells so I made my own. (Butter one sheet of phyllo dough with melted butter, sprinkle with sugar, put another on top. Cut into eight squares, put two square together to make a star and press into jumbo muffin tin. Bake at 400F for 5 minutes.) Also, I had already started mixing before I realized I didn't have any lemon peel. As it turned out, the recipe is great without it. I don't think I'll add it next time either because it was quite tart enough. Would be great in little pre-make shortbread tart shells too. I'm thinking mini tartlettes would be a great potluck treat!

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Wish I Could Cook July 18, 2009

These are adorable! I had fresh raspberries on hand & this recipe looked like a great way to use them. I did have to make my own tart shells, as I had phyllo sheets in the freezer but not pre-made shells. I made both mini-tart size & regular muffin cup sized & both worked great (except for baking the small ones a little too long to photograph). We filled them with the delicious lemon curd & topped with fresh raspberries. Delish! And oh-so-pretty! Thanks for sharing, Eve! Made for New Kids on the Block tag. :)

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**Tinkerbell** June 20, 2009
Lemon Curd Tartlets