Lemon and Berry “Cheesecake” Tarts

Submitted by lizdehart
Submitted by lizdehart




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


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.