It's a humid summer Friday evening, and you want a sweet, refreshing, and crunchy treat. But you're also wanting comfort because you've been quarantining and watching the news. Enter, these tarts.
Whipped Lemon Tarts
Makes: at least 12 mini tarts
You’ll need:
-mini phyllo dough shells (found in the freezer at your grocer; #athensphylloshells)
-lemon whipped cream (recipe below)
-Coco, Bee & Nut Blueberry Lemon to sprinkle on top (also good with raspberries on top of you’d like to have a couple different types of tarts)
Lemon Whipped Cream (recipe credit to @fivehearthome):
You’ll need:
-mini phyllo dough shells (found in the freezer at your grocer; #athensphylloshells)
-lemon whipped cream (recipe below)
-Coco, Bee & Nut Blueberry Lemon to sprinkle on top (also good with raspberries on top of you’d like to have a couple different types of tarts)
Lemon Whipped Cream (recipe credit to @fivehearthome):
-1 cup heavy whipping cream
-3 Tablespoons powdered sugar
-1 Tablespoon lemon juice (roughly half a lemon’s worth)
-2 Teaspoons grated lemon zest
Directions:
1. Whip heavy cream with an electric hand mixer or counter top mixer with the whisk attachment. Gradually mix in sugar and lemon juice. Best until soft peaks form. Fold in lemon zest and serve immediately, or refrigerate for up to a few hours.
2. Spoon whipped cream into fill shells (for less mess, you can also make a ziplock bag funnel: scoop whipped cream into a ziplock bag. Cut the corner of the bag and squeeze whipped cream into phyllo cups)
3. Sprinkle tarts with Coco, Bee & Nut to taste.
4. Enjoy with whomever you’re quarantining!