Mini Lemon Tart Recipe with Phyllo Dough and Fresh Berries
Try these super tasty and extremely easy to prepare Mini Lemon Tart Recipe with Phyllo Dough and Fresh Berries!
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
- 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.
Calories: 97kcal | Carbohydrates: 17g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 34mg | Sodium: 73mg | Potassium: 27mg | Fiber: 1g | Sugar: 10g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg