Ingredients
Scale
- 1 package (15 count) frozen phyllo shells – These are pre-made mini fillo shells that eliminate the need for rolling out dough. They’re crisp, light, and incredibly easy to use.
- 1/2 cup chilled whipping cream – The base of the lemon cream, providing a rich and airy texture.
- 1 1/2 teaspoons powdered sugar – Adds just the right touch of sweetness to the whipped cream.
- 1/2 teaspoon pure vanilla extract – Enhances the flavor of the cream with a warm, aromatic note.
- 1/4 cup lemon curd – The star of the filling, offering a bright and tangy citrus flavor. Dickinson’s® Lemon Curd is a great store-bought option, but you can use any brand you like.
- 1 pint fresh blueberries – Juicy, sweet, and slightly tart, blueberries complement the lemon curd beautifully.
- 1 teaspoon fresh lemon zest – A finishing touch that enhances the citrus flavor.
- Powdered sugar for dusting – A light dusting on top makes the tartlets look extra elegant.
Instructions
- Pre-bake the phyllo shells – Follow the package instructions to pre-bake the frozen phyllo shells. This ensures they stay crisp when filled. Once done, set them aside to cool.
- Chill your tools – Place a medium-sized metal mixing bowl and the beaters of a hand mixer in the freezer for about ten minutes. This step helps the cream whip up faster and hold its shape better.
- Whip the cream – Remove the chilled bowl from the freezer and add the heavy whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until medium peaks form. This means the cream should be thick and hold its shape, but still have a slight softness to it.
- Prepare the lemon cream – In a separate small bowl, whisk the lemon curd until smooth. This helps loosen it, making it easier to incorporate into the whipped cream.
- Combine the lemon curd and whipped cream – Gently fold the lemon curd into the whipped cream, beating just until well combined and smooth. Avoid overmixing, as this can deflate the whipped cream.
- Assemble the tartlets – Spoon or pipe the lemon cream into the cooled phyllo shells, filling each one nearly to the top.
- Add the toppings – Place a few fresh blueberries on top of each tartlet. Sprinkle with fresh lemon zest for an extra burst of citrus aroma.
- Dust with powdered sugar – Using a fine sieve, lightly dust the tartlets with powdered sugar just before serving for a beautiful finishing touch.
Notes
- How to Tell When Whipped Cream is Ready – If you lift the beaters and the cream holds its shape with soft peaks that slightly curl over, it’s ready. If the peaks completely collapse, keep whipping in short bursts until the texture is firmer.
- Preventing Overwhipping – Overwhipped cream turns grainy and eventually separates. If this happens, you can try rescuing it by adding a tablespoon of unwhipped cream and gently folding it in.
- Prepping Efficiently – To speed up the process, gather all your ingredients and tools before starting. This makes assembly quick and easy.
- Making the Tartlets in Advance – These can be made up to 8 hours ahead of time. Just cover them loosely with plastic wrap and refrigerate. Any leftover lemon cream will stay fresh in the fridge for a few days, so you can use it for other desserts!
- Prep Time: 15 minutes
- Cook Time: 5 minutes