LEMON CREAM TARTLETS
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45 pieces
8 OZ CREAM CHEESE, softened
10 OZ LEMON CURD
3 BOXES 1.9 OZ MINI FILLO SHELLS
45 RASPBERRIES, garnish
In a medium bowl, combine cream cheese and lemon curd and blend with a hand mixer until smooth. Place the mini fillo shells on a baking sheet and bake at 400 degrees for 8-10 minutes or until light golden brown and crisp. Let cool.
Spoon about 1 tablespoon of Lemon Cream into each phyllo cup and garnish each tartlet with a fresh raspberry.
8 OZ CREAM CHEESE, softened
10 OZ LEMON CURD
3 BOXES 1.9 OZ MINI FILLO SHELLS
45 RASPBERRIES, garnish
In a medium bowl, combine cream cheese and lemon curd and blend with a hand mixer until smooth. Place the mini fillo shells on a baking sheet and bake at 400 degrees for 8-10 minutes or until light golden brown and crisp. Let cool.
Spoon about 1 tablespoon of Lemon Cream into each phyllo cup and garnish each tartlet with a fresh raspberry.
