Easy Lemon Phyllo Tarts (vegan)

In some magical parts of the world, this time of year starts people thinking about strawberries and rhubarb.

Where I live (on the east coast of Canada), both are months away.

But there’s that moment when you realize that spring is truly here. Nature is awake and underneath the remnants of snow the season is unstoppable.

Lemon Phyllo Tarts are a little bit of spring just in time for Easter. I think they look like little flowers on a plate, and even without fruit to fancy them up, they are quite lovely.

The shells are easy to make, and unfilled will keep for two to three weeks in an airtight container. The filling takes just a few minutes to prepare on the stovetop.

These are just the thing you need when you want something sweet but without too much sugar, fat or calories.

The cups are versatile and can be used with different fillings and they are a great way to use up sheets of phyllo pastry leftover from another recipe.

(And, of course, if lemon’s not your thing, you can fill them with whatever you like :). )

Print

Easy Lemon Phyllo Tarts

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

The tart shells will keep for 2-3 weeks in an airtight container, and can be used with different fillings. Four sheets of phyllo will make 24 small tarts.

Servings: 24 mini tarts

Author: Mary Gillespie

Ingredients

• 4 sheets phyllo pastry
• 1 tablespoon / 15 ml olive oil
• 1/2 cup / 125 ml sugar
• 2 tablespoons / 30 ml cornstarch
• 1/3 cup / 80 ml lemon juice
• 1/2 cup / 125 ml water
• Pinch of turmeric

Instructions

Phyllo tart shells:

1. Preheat oven to 400 degrees F / 204 degrees C.
2. On counter, lay out 1 sheet of phyllo pastry.
3. Brush lightly with oil. You do not need to completely cover the pastry.
4. Lay another sheet on top and brush again. Repeat with remaining sheets and oil.
5. Cut the phyllo into 24 even pieces.
6. Using a mini muffin pan, gently place each piece into a muffin cup and push to bottom and sides to create a cup out of the phyllo. They do not have to be perfect - variation will make the look more like flowers.
7. Bake the shells for 5-7 minutes or until lightly browned. Remove from oven and let cool.

Lemon Filling:

1. In small saucepan, stir together sugar and cornstarch until evenly mixed. Add lemon juice and stir until smooth.
2. Add water and stir until mixed. Stir in a pinch of turmeric (for color). Heat the mixture over medium heat until it simmers and becomes thick enough to hold on a spoon. This should take only about 5 minutes. It will thicken as it cools, so do not let it get too thick.
3. Remove from heat and let cool.
4. Spoon cooled filling into prepared tart shells.