Shelly's Recipe

LEMON BURST TARTLETS - Easy

Category: Tarts

2 packages (1.9 ounces each) frozen miniature phyllo tart shells
1 jar (10 ounces) lemon curd
1 carton (8 ounces) frozen whipped topping, thawed
5 to 6 drops yellow food coloring, optional
2/3 cup raspberry cake and pastry filling
30 fresh raspberries

Bake shells according to package directions; cool completely on a wire rack.

In a large bowl, combine the lemon curd, whipped topping and food coloring if desired until smooth. Spoon 1 teaspoon raspberry filling into each tart shell. Pipe or spoon lemon mixture over filling. Garnish each with a raspberry. Refrigerate leftovers. Yield: 30 servings.