Description
These Little Lemon Blueberry Tartlets are the perfect bite-sized dessert for any occasion. With a creamy lemon filling that’s light and tangy, paired with sweet, juicy blueberries, these tartlets deliver a refreshing and delicious burst of flavor in every bite. The flaky phyllo shells add the perfect crispy texture, making them ideal for summer gatherings or elegant parties.
Ingredients
1 package (15 count) frozen phyllo shells
1/2 cup chilled whipping cream
1 1/2 teaspoons powdered sugar (plus more for dusting)
1/2 teaspoon pure vanilla extract
1/4 cup lemon curd
1 pint fresh blueberries
1 teaspoon fresh lemon zest
Instructions
Prepare the Whipped Cream:
Place a medium-sized metal bowl and beaters in the freezer for about 10 minutes to chill. Once chilled, remove from the freezer.
Make the Whipped Lemon Cream:
Add the whipping cream to the chilled bowl, along with 1 1/2 teaspoons powdered sugar and vanilla extract. Beat the mixture until medium peaks form. In a separate bowl, whisk the lemon curd until smooth, then gently fold the lemon curd into the whipped cream. Beat again until well combined and smooth.
Assemble the Tartlets:
Spoon the lemon cream mixture into the phyllo shells. Top each tartlet with fresh blueberries and a sprinkle of lemon zest.
Garnish and Serve:
Dust the tartlets with powdered sugar before serving. Enjoy these refreshing lemon blueberry tartlets immediately.
- Prep Time: 15 minutes
Nutrition
- Calories: 70