Last weekend was delicious!
Sister Jen hosted Passover, as usual, although this time my mom passed the torch, making her explain the seder plate #nopressure. (But in true mom form, she printed everything out on index cards. So much for hardball!)
Anyway, my mom’s chopped chicken liver will bring you to your knees, friends. I don’t care what anyone says. And Jen made the best matzo ball soup with the richest broth. Mine whimpers is comparison.
For Easter Sunday, I made my favorite honey-orange glazed ham, along with rice pilaf, and sesame green beans. Ohmygoodness. So good! Of course, now I have four pounds of left over ham to find a home for. Breakfast enchiladas, split pea soup, and sandwiches for two weeks, it is!
I also made these easy mini lemon tarts.
Everyone loved these. And why not? Tart, delicate, bite sized, and light. Eating four seven of them was effortless.
- 3/4 cup sweetened condensed milk
- 1/2 cup lemon juice
- 2 teaspoons flour
- 1/8 teaspoon salt
- 2 teaspoons lemon zest
- 2 (1.9 ounce) boxes Athens® Mini Fillo Shells
- 1/2 cup sweetened coconut
- 1 cup heavy cream
- 3 tablespoons sugar
- 1/2 teaspoon vanilla
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Preheat oven to 350.
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In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, flour, salt, and zest until combined and smooth.
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Arrange shells on a baking sheet. Fill each cup with the lemon filling. Bake for 15-18 minutes until custard has set. Remove from oven and let tarts cool completely.
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In the meantime, place coconut flakes in a large skillet over medium heat, stirring frequently, until the flakes are mostly golden brown. Transfer to a bowl or plate to cool.
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For the whipped cream, beat cream, sugar, and vanilla with a handheld mixer until thickened and soft peaks form, about 3 minutes.
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Spoon or pipe whipped cream on top of tarts and sprinkle with toasted coconut. Serve at room temperature or chill for later.
Other Mini Desserts you might like!
Easy Mini Peach Pies – Belly Full
Mini Fruit Tart Cheesecakes – Crazy for Crust
White Chocolate Raspberry Tarts – Dessert for Two
Debra says
Can these be made ahead of time? I am traveling for Thanksgiving and would like to take. The trip is a 10 hr drive. Thanks
Amy @Belly Full says
Yep! Although I would wait until just before serving to pipe any whipped cream on top.
Debra says
Do you think they would last the 10 hr car ride or should they be in a cooler with ice?
monica says
Love this recipies
Allison says
I came across this recipe on Pinterest. I’m a big fan of the Athens mini fillo cups, beside being adorable, I mean who doesn’t love a mini dessert, I’m also on Weight Watchers so they make the perfect little bite.
I wanted to make these for a jewelry party I was hosting, well my Kroger store was out of lemons so I bought limes. These were delicious and a huge hit with my friends and family. They kept well in the fridge for a couple days too. This recipe is definitely a keeper!
I figured out the WW points and they are 2pts each, 1 for the tart and 1 for the fresh whipped cream.
Judy says
I’m going to whip these together for the last day of school celebration extravaganza which is this Thursday. Would your mom consider sharing her magical chopped chicken livers? What about your sisters broth? I know I’m being extra needy/greedy but I really need to impress my mother in law. She’s very persnickety.
Amy @Very Culinary says
Hi Judy! – I’m certain they would share their recipes! But it might be a while before they have the time to write them up and send over…they have a lot going on right now. Would actually be great for me to have them also!
Stephanie says
I really love mini desserts. They always look so cute and like you put in a ton of effort. Plus, who doesn’t love a bite-sized anything?! But they’re also SO dangerous! I feel like I could eat a whole tray of these things no problem. #nom
Joanne says
I love that you guys celebrate both holidays! I mean, why choose when you get to have two fabulous dinners, am I right? These mini tarts are adorable. I see them coming to a mother’s day near you.
Mom says
Amy’s not kidding. These were the perfect touch after such a large dinner celebration.
Aggie says
I love hearing about your Passover! Love how your mom printed the index cards :)
These tarts are perfect, lemon and coconut = heavenly pairing.
Alice @ Hip Foodie Mom says
I don’t know what it is. . but I love holiday leftovers!! so much you can do. . plus you’re guaranteed good eats for like a week! and lemon + coconut makes the world go ’round. . love these mini tarts!!!
Dorothy @ Crazy for Crust says
I heart these. A LOT!!
tanya says
I love the flavor! Sweet little two bite pies! I could eat them all!
Jude says
^^What ‘Dad’ said!
These look so tart and refreshing and perfect for Spring.
Amy @Very Culinary says
Yeessss. All of that. Anything lemon!
Dad says
Tartlet. Tartlet. I could eat a hundred of them…
Amy @Very Culinary says
Tartlet. Tartlet. The word has lost all meaning. Lol…Paul and I can’t stop saying that!
Roberta B. says
Your first ingredient – 3/4 sweetened condensed milk. I assume it is 3/4 cup???
Amy @Very Culinary says
Hi Roberta! Yes! And I forgot to indicate “cup” for the lemon juice, too. Oh my goodness..I think I was really tired when I wrote this up. All fixed, thank you!
Erin@WellPlated says
Amy, these are so darn cute (and I love that you celebrate both holidays!)
Amy @Very Culinary says
Thanks, Erin! I do, too. It’s really fun for the kids…and me!
Sues says
These make me SO happy for spring!! :)
Amy @Very Culinary says
Me too, Sues! And we just planted a new lemon tree, so yay lemons!!