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Lemon and Berry “Cheesecake” Tarts

Submitted by lizdehart
Submitted by lizdehart

Ingredients

⅔ cup fresh raspberries 1 teaspoon granulated sugar 2 tablespoon lemon curd ¼ teaspoon lemon zest 4 oz cream cheese, softened 12 mini phyllo shells

Nutritional information

No nutrition information available

Instructions

Combine raspberries and sugar in small bowl and mash with potato masher. Set aside. In a small bowl blend lemon curd, lemon zest and cream cheese on medium speed until well blended. Spoon into a pastry bag. Spoon ½ heaping teaspoon raspberry mixture in the bottom of phyllo shell. Using pastry bag pipe in lemon flavored cream cheese.