Imagine a dessert so delicate, so breathtakingly beautiful, that it looks like it belongs in a gourmet magazine. These Lemon Curd and Fresh Fruit Phyllo Tarts are not just a dessert—they're an experience that transforms ordinary ingredients into an extraordinary culinary masterpiece. With crispy, golden phyllo shells, tangy lemon curd, and a vibrant medley of fresh fruits, these tarts are about to become your new obsession that will impress everyone from casual dinner guests to the most discerning food critics.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 6 sheets phyllo dough
- 1/2 cup lemon curd
- 1 cup mixed fresh fruit (berries, kiwi, etc.)
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 375°F (190°C). Prepare a clean, flat work surface and have a pastry brush and melted butter ready.
- Carefully unroll the phyllo dough sheets and cover with a slightly damp kitchen towel to prevent drying out. Gently separate one sheet at a time.
- Brush each phyllo sheet lightly with melted butter, layering 3 sheets on top of each other, slightly rotating each sheet to create a star-like pattern that will provide structural support for the tart.
- Using a round cookie cutter or glass, cut the layered phyllo into 6 circular shapes approximately 4 inches in diameter.
- Gently press the buttered phyllo circles into a lightly greased muffin tin, creating delicate tart shells with slightly ruffled edges.
- Bake the phyllo shells in the preheated oven for 7-8 minutes until they turn golden brown and crisp. Remove and allow to cool completely on a wire rack.
- Once cooled, carefully remove the phyllo shells from the muffin tin and place on a serving platter.
- Fill each phyllo shell with approximately 1-2 tablespoons of lemon curd, spreading it evenly across the bottom of the shell.
- Arrange a colorful mixture of fresh fruits on top of the lemon curd, creating an attractive and appetizing presentation.
- Just before serving, dust the tarts with powdered sugar using a fine-mesh sieve for an elegant finish.
- Serve immediately to maintain the crisp texture of the phyllo and the freshness of the fruit.
Tips
- Keep your phyllo dough covered with a damp towel to prevent it from drying out and becoming brittle.
- Work quickly and gently when handling phyllo sheets to maintain their delicate structure.
- Use a light hand when brushing butter between layers to avoid making the pastry too heavy.
- For extra flavor, consider adding a tiny bit of vanilla extract or almond essence to your melted butter.
- Choose fruits that are ripe but firm to ensure the best texture and flavor in your tarts.
- Assemble the tarts just before serving to keep the phyllo crisp and prevent sogginess.
- If you're preparing in advance, store the phyllo shells and lemon curd separately and assemble just before serving.
- A fine-mesh sieve works best for evenly dusting powdered sugar for that professional bakery look.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 2g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 20mg
