Easy Mini Lemon Tarts

• porcje: 30 servings
• czas aktywny: 10 minutes
• całkowity czas: 25 minutes

Składniki

¾ cup sweetened condensed milk

½ cup lemon juice

2 teaspoons flour

⅛ teaspoon salt

2 teaspoons lemon zest (plus more for garnish)

2 boxes (1.9 ounces each) Mini Phyllo Shells (I use the Athens® brand)

whipped cream (for serving)

toasted coconut flakes (for serving)

Wskazówki

Preheat oven to 350 degrees F.

In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, flour, salt, and lemon zest until combined and smooth.

Arrange phyllo shells on a rimmed baking sheet. Fill each shell with the lemon filling, almost to the top.

Bake for 15-18 minutes until custard has set and pastry is lightly golden.

Remove from oven and let tarts cool completely.

Once completely cooled, pipe a dollop of fresh whipped cream on top and a sprinkle of toasted coconut and lemon zest.

Wartości Odżywcze

• Wielkość Porcji: 1 tart
• Kalorie: 40 kcal
• Tłuszcz Całkowity: 1 g
• Tłuszcz Nasycony: 0.5 g
• Tłuszcz Nienasycony: 0.23 g
• Cholesterol: 3 mg
• Sód: 17 mg
• Węglowodany Całkowite: 7 g
• Błonnik Pokarmowy: 0.03 g
• Cukry Całkowite: 4 g
• Białko: 1 g