Petite Lemon Tarts
package of frozen mini phyllo tarts
jar of lemon curd (jams and jelly section of grocery store) or make lemon pie filling from a box
nice big juicy blueberries
1/4 cup sugar
2 tbs. of JustWhites (dried egg whites) plus 2 tbs. water
Explanation: we use dried egg whites because its not safe to use raw egg whites. Our local supermarkets carry the phyllo tart shells in boxes of 15. This recipe will make at least 30 and perhaps 45 mini tarts.
As they say in Canada – mode ‘d employ
Rinse the berries and roll them on a towel to dry. Mix the dried egg white powder with the water and whip up ‘til it looks like a whipped fresh egg white. Toss the berries in the egg white, a few at a time. Allow the surplus egg white to drip off, then immediately roll them in the sugar. Lay them on parchment paper to dry. The sugar will adhere because of the egg white. When the egg white dries, you’ll have a sugar crusted berry. We started at the finish line. This is the final step on your tiny tarts, but we need dry berries. While berries dry, begin to fill the tart shells.
I leave the phyllo cups in the plastic grid they are packed in while filling them.
If you’re using lemon curd, put about 1/2 tsp. in each plyllo cup, filling it to the brim.
If you’ll use the lemon pie filling, prepare it according to package directions, cool it a bit, then do the same as for lemon curd.
Top each tiny tart with a sugared berry, pressing it down a bit.
Voila !!! You have a charming dessert that people will think you slaved over all day.
I serve these for “tea” along with an array of small finger foods. They are perfect to bring to women’s meetings at church. I’ve served them at bridal showers and any event where you’ll be serving several desserts that can be eaten in one bite.
Pay a visit to the shops featured on this post and savor the delicious "lemonade" they made with their "lemons".