Looking for an easy bite-sized dessert for a crowd? I've got you covered. These Mini Lemon Tarts are filled with ricotta-lemon filling and topped off with blueberries. They are so easy to make with only 8 ingredients and 10 minutes hands on time.
0 Preheat the oven to 350 F Degrees. Line a baking sheet with parchment paper. Set aside.
1 Whisk together ricotta cheese with eggs, honey, vanilla extract, lemon zest, lemon juice, and salt in a medium bowl.
2 Place the phylo cups on the prepared pan and fill each cup with 1 tablespoon filling.
3 Bake them until the filling is warm and the shells turn lightly golden brown, about 14-15 minutes.
4 Allow them to cool for a few minutes. Garnish with blueberries and pomegranate seeds (if using) and serve.
