These little tarts are the perfect spring dessert, combining lemony-raspberry goodness with a touch of almond in one (very) delicious bite!
Don't get me wrong - I enjoy their soup, salad and breadsticks as much as the next gal.....but what is it about that place that has people hooked!? Sure, the endless pasta bowl is great....but who can eat that much pasta, anyway? And the breadsticks are pretty darn good too....but a breadstick isn't going to keep people coming back. If you ask me, there is really only one thing that can explain it - the raspberry lemonade!
These little tarts are the perfect combination of sweet and tart, with just a touch of almond to mellow out the flavors. They're perfect. And delicious. So delicious, in fact, that they'll even give Olive Garden a run for their money....!
Lemon-Raspberry Phyllo Tarts
1 package (15 count) mini phyllo shells (I used Athens pre-made shells)
1 small jar lemon curd
1 small jar raspberry preserves
2 c. almond whipped cream (recipe below)
sliced almonds (optional)
Fill each phyllo shell with 1 tsp. lemon curd, 1/2 tsp. raspberry preserves, 1 Tbsp. almond whipped cream, and 1 raspberry. Garnish with 1-2 sliced almonds (optional).
Makes 15 tarts.
*Recipe can easily be doubled - just purchase 2 boxes of the pre-made shells!
Almond Whipped Cream
1 cup whipping cream
2 Tbsp. sugar
1/2 tsp. vanilla
1/2 tsp. almond extract
Combine all ingredients in a mixing bowl; beat on medium speed until soft peaks form. Makes 2 cups.
*This recipe was originally shared over at Or So She Says.
Thanks for taking a peek inside my Lemon Tree Dwelling...
I hope you feel right at home!