2 1.8-oz. packages phyllo dough mini-tartlet shells (or other comparable mini tart shells)
3 large egg yolks
1 large egg
1/2 c. sugar
1/3 c. fresh lemon juice
zest of 1 lemon
4 Tbsp. cold butter, cut into small pieces
assorted fresh fruit, nuts, coconut and mint leaves for garnish
Bake the mini-tartlet shells according to the package instructions and cool on an 11x16-in. cooling rack.
Combine the egg yolks and egg in a bowl and whisk in the sugar. Add the lemon juice and zest and stir to combine.
Pour the lemon mixture into a small non-reactive saucepan and add the butter. Cook over medium heat, stirring the entire time until the mixture becomes very thick and looks similar to custard, about 5 to 7 minutes.
Pour the filling into a bowl, place plastic wrap directly onto the filling and refrigerate until cold. Store the filling in the refrigerator until ready to use. The filling can be prepared one day in advance.
To assemble the tarts, spoon an equal amount of filling into each baked shell and top you’re your favorite fresh fruit, nuts and coconut.
Keep the tarts refrigerated until serving time. The tarts can be assembled several hours before serving.
Recipe is included with our Kitchen Essentials from Calphalon 11x16-in. Cooling Rack