Bluefield Daily Telegraph, Bluefield, WV

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March 15, 2013

A simple, stunning tart for a sweet Easter treat

(Continued)

For the dessert, I went with a ridiculously easy and delicious no-cook option — creamy lemon-berry tartlets. These are so simple you even could delegate this part of the meal to the kids.

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CREAMY LEMON-BERRY TARTLETS

Assuming these tartlets won't be consumed immediately, you don't even need to let them thaw before filling them. Just proceed with the recipe and by the time they are eaten they will be perfect. You'll usually find jarred lemon curd in with the jams and jellies.

Start to finish: 15 minutes

Makes 15 tartlets

1/2 cup creme fraiche

2 tablespoons purchased lemon curd

Pinch cinnamon

15 frozen baked phyllo cups

1 cup fresh berries

Powdered sugar, to sprinkle

In a small bowl, whisk together the creme fraiche, lemon curd and cinnamon until slightly thickened. Spoon 1 to 2 teaspoons of the mixture into each phyllo cup. The filling should be lightly mounded in the cups, but not overflowing.

Top each cup with several berries, then arrange the cups on a serving platter. Spoon powdered sugar into a mesh strainer, then hold it over the filled cups and gently tap to dust with sugar.

Nutrition information per serving: 50 calories; 35 calories from fat (70 percent of total calories); 4 g fat (2.5 g saturated; 0 g trans fats); 15 mg cholesterol; 4 g carbohydrate; 1 g fiber; 1 g sugar; 1 g protein; 25 mg sodium.

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