Luscious Lemon and Berry Tarts
This light and lovely make-ahead dessert is perfect for highlighting fresh berries. Berries not in season? You can also top them with a little coconut whipped cream and a little grated lemon rind. Make the easy, crispy phyllo shells and the luscious lemony filling ahead of time and combine when ready to eat!
| Servings | Prep Time |
| 2dozen | 30minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
- 1 cup freshly squeezed lemon juice
- 1Tablespoon finely grated lemon rind
- 1/2 cup water
- 1 1/2cup white sugar
- 5Tablespoons cornstarch
- 1/4 teaspoon salt
- 2Tablespoons vegan butterI used Earth Balance.
- 1/2cup almond milk
- 1/2 teaspoon real vanilla extract
- a few drops yellow food colouroptional, but it adds such great eye-appeal!
- 1package phyllo pastryunthawed according to instructions.
- 1/4cup vegan butter
- fresh berriesI love raspberries and/or blueberries.
- vegan whipped creamSo many choices now!
- edible flowersOptional, of course, but so lovely! Violas are perfect.
Instructions
Part 1- The Filling
- Combine: 1 cup lemon juice, freshly squeezed, 1 Tablespoon finely grated lemon rind, and 1/2 cup water
- In a large microwaveable bowl, stir together: 1 ½ cups white sugar, 5 Tablespoons cornstarch, and ¼ teaspoon salt.
- Add liquids and stir until combined. Then cook in microwave on high, stirring every few minutes with a whisk until thickened and smooth.
- Once thickened, let boil for a few moments, then remove from heat and add: 2 Tablespoons of vegan butter, ½ cup of almond milk, ½ teaspoon of vanilla extract, and a couple of drops of yellow food colouring.
- Cool covered in the fridge. You can use it as soon as it is cool or cover to keep. It will become quite thick and though it can be made a few days ahead, it is best to freshen it up just before serving! When ready to serve, add 2-3 Tablespoons of almond milk and blend in a food processor or whisk together until smooth and creamy.
Part 2- The Crispy Shells
- Following package directions on the large package, allow to thaw. Melt 2-3 Tablespoons of vegan butter. Lay out an individual sheet of phyllo on a sheet of parchment paper. Brush gently with melted butter. Repeat 6 times ending with a buttered layer. Cut layered sheet into 12 squares and put each square into a muffin pan. Bake at 350 degrees F. til golden brown, for about 4 minutes …they burn quickly! These also keep well and can be made a few days before.
Part 3 – Final Creation
- Put a spoonful of freshly whipped up lemon filling into a shell, sprinkle on lots of fresh berries, and add some coconut whipped cream, if desired! A mint leaf or a pineapple sage leaf looks great, too! If available, edible flowers add some extra loveliness! Enjoy!
Recipe Notes
Next time, I’m going to try subbing some of the lemon juice for lime juice and lime rind for some added springtime fun!
