This post is sponsored by the National Frozen & Refrigerated Foods Association, all opinions are my own.
Once berries come in season, you’ll most likely find me in the kitchen baking up delicious treats for my family. Whenever I make any baked desserts I always start in the frozen and dairy aisles. I know for certain that I will need things like eggs, butter, and when making quick treats, frozen crusts, just like in this Mini Lemon Tart Recipe with Phyllo Dough and Fresh Berries. When desserts are mini they pack a powerful punch in the flavor department and makes me more conscious of how much I’m eating, which is a good thing. However, I always seem to buy whipped cream and ice cream when in the frozen food aisle looking for my baked goodies which then puts me back in eating too much sweets. Oh well!!
If you’ve never used frozen phyllo dough you might find it strange when you thaw it a bit and unroll it. You’ll notice that there are several layers to the dough that are stacked up like a notebook. The beautiful thing is that you don’t need to use all of those layers to make these mini lemon tarts, you only need about 4 or 5. Believe it or not you can actually make 24 mini lemon tarts with just 1 unrolled and thawed Athens frozen phyllo dough, so that means you’ve got 1 left over for a later date! I used a cookie cutter round to make 8 circles and then I split eachround into 3 layers.. From there I loaded up a mini cupcake or muffin pan and set it aside. It is beyond crucial to let the dough thaw out because if you try to unroll it while frozen it will crack. Just in case you are wondering, it takes about 20 minutes for the dough to properly come up to temperature.
Now let’s talk filling. Lemon curd is ridiculously easy to make, and it’s only 4 ingredients: eggs, sugar, lemon juice and butter, that’s it! You want to whisk together the eggs, sugar and lemon juice in a sauce pot over low heat, again LOW HEAT!! If you cook this over even medium heat you may possibly scrambled the eggs. This portion takes a little bit of patience and a whole lot of whisking. You will notice after a little bit of time that the mixture will begin to become very thick and once it does quickly remove it from the heat and strain it. After straining it you then want to stir in the Melt Organic Spread. This brand of buttery spread may be my favorite new form of good fat. It’s organic and is made from coconut and plant-based oils which makes it vegan! Once the Melt spread has melted into the mixture you then pour it carefully into the phyllo dough cups and then you bake it for 15 minutes on 350°. From there, cool them completely before adding whipped cream and fresh berries.
You want to talk about bite-sized bombs? WHOA are these delicious and so easy to make. This Mini Lemon Tart Recipe with Phyllo Dough and Fresh Berries has only 6 ingredients and are such a wonderful treat to serve up to friends and family. These tarts would be perfect to serve at a party or just as an after-dinner dessert. Regardless, they are a must make and soon!
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Mini Lemon Tart Recipe with Phyllo Dough and Fresh Berries
- 1 Athens frozen phyllo dough thawed and cut into 8 circle rounds
- 5 eggs
- 1 cup of sugar
- ½ cup of lemon juice
- 6 ounces of Melt Organic Spread cold
- whipped cream
- assorted fresh berries
- powdered sugar for garnish
- Preheat the oven to 350°.
- Split the 8 circle rounds into thirds and then line a 24-mini muffin tray with them.
- Next, whisk together the eggs, 1 cup of sugar and lemon juice in a medium size sauce pan over low heat until it becomes very thick, about 5 to 6 minutes.
- Strain the mixture and then stir in the butter until it’s melted. Pour the batter evenly into the phyllo dough cups. Note, there may be some of the mixture leftover.
- Bake in the oven for 15 minutes and then cool immediately until chilled completely.
- Finish them by topping with some whipped cream, fresh berries and powdered sugar.