Easy Mini Lemon Tarts
These Easy Mini Lemon Tarts are small phyllo shells filled with a lemon custard and topped with whipped cream and toasted coconut! Little bites of sweet and tart lemon Heaven, great for summer entertaining or all year round.
Servings: 30 tarts
Ingredients
- 3/4 cup sweetened condensed milk
- 1/2 cup lemon juice
- 2 teaspoons flour
- 1/8 teaspoon salt
- 2 teaspoons lemon zest (plus more for garnish)
- 2 boxes (1.9 ounces each) Mini Phyllo Shells (I use the Athens® brand)
- whipped cream , for serving
- toasted coconut flakes , for serving
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, flour, salt, and lemon zest until combined and smooth.
- Arrange phyllo shells on a rimmed baking sheet. Fill each shell with the lemon filling, almost to the top.
- Bake for 15-18 minutes until custard has set and pastry is lightly golden.
- Remove from oven and let tarts cool completely.
- Once completely cooled, pipe a dollop of fresh whipped cream on top and a sprinkle of toasted coconut and lemon zest.
Nutrition
Calories: 40kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.2g | Cholesterol: 3mg | Sodium: 17mg | Potassium: 34mg | Fiber: 0.03g | Sugar: 4g | Vitamin A: 24IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 0.03mg