Lemon Cream Tartlets
Make Lemon Cream Tartlets in less than 15 minutes with flaky phyllo shell crust (so easy) and cherries! These little bites come together in no time, for the ultimate lemon dessert. Mix together a lemon cream filling, fill the tartlets, add a cherry and serve! They are delightful, especially if you love lemon desserts as much as I do!
I love a simple lemon cream tart for spring and summer! These no bake mini lemon tarts are so easy to make, and they are always a hit at every party. They are fabulous! They taste like you’ve spent hours making them, when in reality, it’s only minutes.
Lemon Cream Tartlets
These luscious lemon tartlets have a creamy filling with a crunchy, sweet pastry crust. They’re likea bite of lemon pie, but a tad less tart.
Read more: Lemon Cream Tartlets
The ingredients are very simple for this sweet dessert. And the recipe comes together in less than 15 minutes. I love that you can keep these little tartlets in the freezer for last-minute company!
Why I love this recipe
- You can buy pre-made phyllo cups at the grocery store and stock in your pantry!
- It’s the perfect bite that will satisfy your sweet tooth and impress your guests.
- Makes a fun holiday dessert (think Valentine’s Day, Easter, or Fourth of July!)
Gather these ingredients
- Mini phyllo cups: we buy Athens brand
- Lemon curd: buy storebought or you can make your own
- Mascarpone cheese
- Whipping cream
- Vanilla
- Almond extract
- Dark Sweet Cherries: we buy Oregon Specialty Fruit (find them in the canned fruit section in store): Or you can use fresh fruit on top (pitted cherries or berries)
- Lemon
How do you make Lemon Cream Tartlets (with cherries)
Pick up easy ingredients at the grocery story, and I don’t know about you, but I always keep lemon curd stocked in our pantry!
- Line a tray with thawed phyllo tarts. Many of you have asked about this pattern of tray, so you can buy it, here [affiliate link].
- Whip the cream; add the almond and vanilla extract.
- Mix together the lemon curd and mascarpone cheese; fold in the whipped cream mixture.
- Fill each phyllo cup.
- Cover with plastic and refrigerate.
- Drain the cherries so they are ready to add to the tartlets right before serving.
- Right before serving, add 1 cherry per tartlet.
- Top with lemon zest!
It’s tht easy!
I say place a cherry on top right before (or close to) serving, because the cherries can be pretty juicy. Top with lemon zest if desired. I went to grab a lemon and they were gone!
Tips and substitutions:
- While there are several brands, Athens phyllo shells are my favorite and have been the easiest to work with and find. They are found in the freezer section of most major grocery stores.
- This mini tart recipe uses store-bought lemon curd; however, it is fairly simple to make your own.
- The filling can also be made in advance and stored in an air-tight container in the refrigerator for up to 5 days.
- When ready to use, bring the lemon cream filling to room temperature by gently heating it in a bowl set over a pot of simmering water.
- Instead of cherries, you can add with fresh fruit such as sliced strawberries, raspberries, or blueberries.
- Pre-made lemon tartlets will keep in the refrigerator for up to 1 day, otherwise they can tend to get a little soggy.
- In a bind, cool whip is an excellent substitute for homemade whipped cream. Make sure to use the “extra creamy” cool whip, as regular cool whip will not hold up when folding into the lemon curd.
How do you serve mini lemon tarts?
We love this dessert when we have a heavy meal, like meatloaf, green beans, potatoes–you just need a little bite for dessert, right?
Get ready to treat yourself to the awesome sweet and tangy flavors of these amazing mini lemon tarts with phyllo cups!
More dessert bites to try:
Get the Recipe:
Lemon Cream Tartlets
Ingredients
- 30 mini phyllo cups, found in the freezer section, thawed
- ½ cup lemon curd
- 4 oz. mascarpone cheese
- ½ cup whipping cream
- ½ tsp. vanilla
- ½ tsp. almond extract
- 1 15 oz. can Dark Sweet Cherries, we buy Oregon Specialty Fruit, drained
- 1 lemon, zest; optional
Instructions
- Line a serving tray with thawed phyllo tarts.
- Whip the cream; add the almond and vanilla extract. Set aside.
- Whip the lemon curd and mascarpone cheese; fold in the whipped cream mixture. Fill each phyllo cup with a heaping tablespoon of the filling. Cover the pan with plastic and refrigerate serving.
- Drain the cherries so they are ready to add to the tartlets right before serving.
- Before serving, add 1 cherry per tartlet.
- Top with lemon zest (optional). Serve!
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
I am making these tomorrow and am curious – when you say “whip the cream,” are you whipping to soft peaks, stiff peaks, or something else altogether? Looking forward to your response. Will let you know how they turn out for the party!
Can these be frozen?
i have never frozen these to try this method!
what a yummy, fresh dessert!!!!!