These Uptown Lemon Tarts with fresh Raspberries are a great treat for any occasion. In the original recipe it does call for lime curd instead of lemon, but I could not find any so I used lemon instead. Both would taste yummy, so it doesn't really matter. My favorite raspberry jelly is the Bonne Maman Preserves. For anyone who would like to make this the recipe is below.
Ingrediants
2 packages frozen miniature phyllo tart shells
4 ounce(s) of cream cheese, softened
1 jar (10 oz) lime or lemon curd
8 ounce(s) of frozen whipped topping, thawed
2/3 cup(s) of raspberry jam
Steps
1.Bake shells according to package directions; cool completely on a wire rack.
2.In a large bowl, combine the lime curd, whipped topping and cream cheese until smooth.
Spoon 1\2 teaspoon raspberry jam into each tart shell. Pipe or spoon lime mixture over filling.
Garnish each with a raspberry. Refrigerate leftovers.
