Anyway...the other night, we were having company over for supper. Fish was to be the main course and I wanted something light and fresh for dessert! Thankfully my resource (a.k.a. my mom) was available for help and she sent me the link to these wonderful treasures! They are fabulous and so easy to make! I think I say that about all my recipes but isn't that the reason I'm blogging? I hope you enjoys these delightful bursts of flavor! My husband and I sure did! (And so did our company!)
Ingredients:
1 10 oz jar of Lemon Curd.
2 boxes of frozen Fillo Dough Shells.
1 can of Raspberry Cake and Pastry filling.
1 8 oz container of Cool Whip.
Fresh Raspberries.
Yellow Food Coloring (optional).
Directions:
1. Lay out the frozen shells in layers on a sheet or platter.
2. In a medium mixing bowl, combine the lemon curd and cool whip until thoroughly mixed together and fluffy! Here is where you can add the yellow food coloring if you so desire. I added about 5 drops to make it a nice yellow color.
3. Fill the pastry shells with approximately one teaspoon of the raspberry filling. You can put more or less depending on desired flavor.
4. Place the lemon curd mixture in a piping bag or a ziploc bag with the corner cut off. Pipe the lemon curd mixture over the raspberry filling to make a mound of this lemon deliciousness!
5. Top tartlets with a fresh raspberry.
6. Chill until ready to serve. (Hint: They are delicious as soon as they are made too! No need to wait until they are chilled for hours to enjoy their goodness!)
These can be kept in the refrigerator for about a week without losing any freshness.
I hope you enjoy! We certainly did!
Happy Eating!
Here is the box of Fillo shells that I used.
But whichever brand your store has will suffice.
Here is my lemon curd mixture.
Here are what the shells look like before they are filled.
Add the teaspoon of raspberry filling...
Pipe the lemon curd mixture into a nice little mound.
(or a large one if you prefer! ;) )
Top with a fresh raspberry!
ENJOY!!
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