Mini Lemon Blueberry Tarts | foolproofliving

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Mini Lemon Blueberry Tarts

Serves 2410 mins prep15 mins cook

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 servings

What you need

Miceli's Ricotta Cheese, Whole Milk, Traditional

cup skim milk ricotta cheese

Lucerne Dairy Farms Cage Free Extra Large Shell Eggs

extra large egg

SIGNATURE SELECTS Honey, Raw, Wildflower

tbsp honey

tsp vanilla extract

tbsp lemon zest

tsp lemon juice

pinch salt

phyllo shells

cup blueberry

pomegranate seeds

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Instructions


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.

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