Lemon-Lime Mini Tarts

Lemon-Lime Mini Tarts
Add these tiny tarts to your holiday buffet table. They're easy to make thanks to purchased phyllo shells and the homemade lemon-lime curd and raspberry filling is totally divine.
Makes 45
Prep 10 m
Cook 10 m
Chill 120 m



  1. 1 of 2 In a heavy-bottom small saucepan, whisk eggs, sugar, rum flavoring and both juices. Cook over medium heat, whisking constantly, just until boiling and mixture is thickened, about 10 minutes (mixture should register 160 F on instant-read thermometer). Strain lemon-lime curd into bowl; cover surface with plastic wrap; refrigerate 2 hours or until chilled. Can be made a day ahead.
  2. 2 of 2 To serve, spoon 1-1/2 teaspoons curd into each phyllo cup; top with a raspberry and a pinch of coconut. Serve immediately or refrigerate up to 4 hours.
Nutrition Information for Lemon-Lime Mini Tarts
Servings Per Recipe: 45
Per Serving: 1 g pro., 44 kcal cal., 1 g Fat, total, 7 g carb., 0 g fiber, 0 g sat. fat, 15 mg sodium, 14 mg chol.