Lemon Cream Phyllo Tartlets
Make Lemon Cream Cherry Phyllo Tartlets in less than 15 minutes! Mix together a lemon cream filling, fill the tartlets, and add a cherry!
Looking for a delicious lemon dessert for Valentine’s Day or spring? Serve Lemon Cherry Chocolate Cups at your next party! These fabulous little treats taste like you’ve spent hours making them.
Lemon Cream Phyllo Tartlets
The ingredients are very simple for this sweet dessert. And the recipe comes together in less than 15 minutes. I love that you can keep these little tartlets in the freezer for last-minute company!
Ingredients for Lemon Cream Cherry Phyllo Tartlets
- Mini phyllo cups
- Lemon curd
- Mascarpone cheese
- Whipping cream
- Vanilla
- Almond extract
- Dark Sweet Cherries, we buy Oregon Specialty Fruit
- Lemon
I love living in central Oregon, with a variety of weather patterns that bring sunshine and snow! I also love a super easy dessert when you’re in a pinch for a party, like these Lemon Cream Cherry Phyllo Tartlets (or these Puff Pastry Cardamon Orange Twists).
Fresh snow makes me think of the friends we recently enjoyed dinner with over the weekend. They invited us to their home, and cooked Julia Child’s Beef Bourguignon, which I think is the ultimate Valentine’s Day dinner for hosting! It was fabulous, served with Jasmine rice and a side of green beans.
I say the snow reminds us of our friendships, because the people in our lives mean the world to us. Snow to me is so fresh and new.
Whether old friends, or new (living in a new town), we get to invest, and stay out late with delicious food, but also great conversation. Yes, it’s all about smaller gatherings now, but that’s even more intimate!
We talk about marriage, our work, the world, our upbringings, our town, faith, and justice.
Topics like these are so worth the heart-to-heart, face-to-face connection!
It’s how we get to know each other better.
Being Valentine’s Day week, it’s a blessing to make new friendships, and a delcious homecooked meal is the icing on the cake!
How to make Cherry Phyllo Tartlets
Pick up easy ingredients at the grocery story, and I don’t know about you, but I always keep lemon curd stocked in our pantry!
- Line a tray with thawed phyllo tarts. Many of you have asked about this pattern of tray, so you can buy it, here [affiliate link].
- Whip the cream; add the almond and vanilla extract.
- Mix together the lemon curd and mascarpone cheese; fold in the whipped cream mixture.
- Fill each phyllo cup.
- Cover with plastic and refrigerate.
- Drain the cherries so they are ready to add to the tartlets right before serving.
- Right before serving, add 1 cherry per tartlet.
- Top with lemon zest!
It’s tht easy!
I say place a cherry on top right before (or close to) serving, because the cherries can be pretty juicy. Top with lemon zest if desired. I went to grab a lemon and they were gone! Yesterday we grilled lemon dill salmon and asparagus and used our yummy Meyer lemons in those recipes!
Easy Valentine or spring/summer dessert bites:
Ganache Blackberry Brownie Bites
Chocolate Covered Peanut Butter Banana Bites [RE]
Mini Silk French Pies [That Skinny Girl Can Bake]
Easy S’Mores Bites [She Wears Many Hats]
Get the Recipe:
Lemon Cream Cherry Phyllo Tartlets
Ingredients
- 30 mini phyllo cups, found in the freezer section, thawed
- 1/2 cup lemon curd
- 4 oz. mascarpone cheese
- 1/2 cup whipping cream
- 1/2 tsp. vanilla
- 1/2 tsp. almond extract
- 1 15 oz. can Dark Sweet Cherries, we buy Oregon Specialty Fruit, drained
- 1 lemon, zest; optional
Instructions
- Line a serving tray with thawed phyllo tarts.
- Whip the cream; add the almond and vanilla extract. Set aside.
- Whip the lemon curd and mascarpone cheese; fold in the whipped cream mixture. Fill each phyllo cup with a heaping tablespoon of the filling. Cover the pan with plastic and refrigerate serving.
- Drain the cherries so they are ready to add to the tartlets right before serving.
- Before serving, add 1 cherry per tartlet.
- Top with lemon zest (optional). Serve!
Notes
I am making these tomorrow and am curious – when you say “whip the cream,” are you whipping to soft peaks, stiff peaks, or something else altogether? Looking forward to your response. Will let you know how they turn out for the party!
Can these be frozen?
i have never frozen these to try this method!
what a yummy, fresh dessert!!!!!