Easy Lemon Blackberry Mini Tarts
Print recipe
Ingredients
- 3 boxes mini phyllo shells (15 shells/box)
- 1 jar lemon curd (10 ounces)
- 1 carton mascarpone cheese (8 ounces)
- 1 pint blackberries
- bunch mint (optional)
Directions
| 1. | In a medium size bowl, fold the lemon curd into the mascarpone cheese until the mixture is combined. |
| 2. | Add a dollop of lemon cream mixture into each shell. |
| 3. | Top with blackberries. Optional: Sprinkle with chopped mint |
| 4. | Refrigerate until ready to serve. Makes 45 mini tarts. |
