Mini Lemon Blueberry Tarts
Looking for an easy bite-sized dessert for a crowd? I've got you covered. These Mini Lemon Tarts are filled with ricotta-lemon filling and topped off with blueberries. They are so easy to make with only 8 ingredients and 10 minutes hands on time.
Servings: 24 mini tarts
Ingredients
- ¾ cup whole milk ricotta cheese
- 3 large eggs
- 2 tablespoons honey or maple syrup
- ¾ teaspoon vanilla extract
- 1 tablespoon lemon zest from 1 large or 2 small lemons, freshly grated
- 1 teaspoon lemon juice
- Pinch of salt
- 24 mini phyllo shells
- 1 cup blueberries
- A handful of pomegranate seeds as garnish (optional)
Instructions
- Preheat the oven to 350 F Degrees. Line a baking sheet with parchment paper. Set aside.
- Whisk together ricotta cheese with eggs, honey, vanilla extract, lemon zest, lemon juice, and salt in a medium bowl.
- Place the phylo cups on the prepared pan and fill each cup with 1 tablespoon filling.
- Bake them until the filling is warm and the shells turn lightly golden brown, about 14-15 minutes.
- Allow them to cool for a few minutes. Garnish with blueberries and pomegranate seeds (if using) and serve.
Notes
- Yields: This recipe makes 24 mini tarts. I usually serve 4 per person as a "finger dessert", which makes it ideal for 6 servings. You can, however, multiply the recipe if you are serving a larger crowd.
- Storage: Since it is so easy to put together, I highly recommend serving this recipe on the day that it is made. However, if you have leftovers you can store them in an airtight container in the fridge for up to 2 days.
Nutrition
Calories: 43kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.002g | Cholesterol: 24mg | Sodium: 22mg | Potassium: 22mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.2mg
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