Lemon and Chocolate Mini Tarts

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These bite-size phyllo tarts are filled with lemon curd and chocolate ganache and topped with fresh fruit and shredded coconuts. An easy dessert that’s pretty enough for company!

cutting board with lemon curd filled mini tart shells topped with raspberries and shredded coconut

This dessert is so easy that it almost seems a crime to call it a recipe! But sometimes an easy dessert is just what we need!

These little tart shells are filled with tart lemon curd and rich chocolate ganache and then topped with raspberries and shredded coconut.

They’re little two-bite treats that look so pretty sitting on a dessert table! And if there’s something at parties that people like, it’s little bites like this that they can just pick up as they walk by without having to worry about messing with a fork and plate.

Tart Shells

If you’ve never used Phyllo shells, you’re in for a treat. I try to keep a couple of boxes in my freezer at all times. They can be used for sweet or savory appetizers and require pretty much no prep time.

The only thing you need to do is allow them to thaw before serving them. But they’re so thin, that only takes about 20-30 minutes of sitting them at room temperature.

They’re already pre-cooked too, so you don’t even need to worry about re-heating them. Seriously, as easy as can be!

You can find them in your grocery’s freezer section. Mine are always by the bags of frozen fruit, whipped topping, and right beside the Phyllo sheets.

They come 15 tart shells to a box.

Lemon Curd Tarts

We’ll start with this version of the dessert tarts because it’s the easiest.

I make it even easier by buying a jar of lemon curd from the grocery store. You could make homemade by following this recipe, but if you’ve never made lemon curd before, just know it can be a little bit finicky.

I just skip it most of the time and go straight to a jar.

All you need to do is use a small spoon to scoop a little dollop into your phyllo shell. Then top with whatever toppings you prefer.

  • raspberries
  • sliced strawberries
  • blueberries
  • shredded coconut
  • toasted coconut
  • whipped topping

cutting board with lemon curd filled mini tart shells topped with raspberries and shredded coconut

Chocolate Ganache Tarts

I do, however, make my own ganache. It’s not as readily available in a grocery store and it’s really simple to make. Only two ingredients: chocolate and heavy cream.

Once you get the hang of making ganache, you’ll want to have some on-hand always. Which can be dangerous because it is so rich, it’s hard to stay away from it!

up close shot of a phyllo tart shell filled with chooclate ganache and topped with a raspberry

To make ganache you need equal parts chocolate and heavy cream. I pretty much only use semi-sweet chocolate for this recipe, but you can choose a different chocolate type if you want.

Finely chop your chocolate and then place it into a glass bowl.

cutting board with chopped chocolate

Heat your heavy cream on the stove over low-to medium heat. You want to get your heavy cream to the point where it is steaming hot, but not yet boiling. If it starts boiling, it might start separating.

Once it’s hot, pour it over the chocolate in the bowl. Let it sit for 2-3 minutes so the chocolate starts melting. Then stir until smooth.

glass bowl with chopped chocolate and heavy cream

For this recipe, let your ganache sit at room temperature for a couple of hours so it starts thickening. Check on it every once in a while. You want it to be thick enough to spoon into your tart shells, but not so thick that it’s like fudge.

Once you have your tart shells filled, add whatever toppings you’d like:

  • Raspberries
  • Strawberry Slices
  • Peanut butter chips
  • Shaved chocolate
  • Toasted Coconut
  • Sugared Cranberries

cutting board with phyllo tart shell filled with chooclate ganache and topped with a raspberry

cutting board with lemon curd filled mini tart shells topped with raspberries and shredded coconut
Print Recipe
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Lemon Curd and Ganache Tarts

These bite size phyllo tarts are filled with lemon curd and chocolate ganache and topped with fresh fruit and shredded coconuts. An easy dessert that's pretty enough for company!
Prep Time15 mins
Cook Time5 mins
Course: Dessert
Cuisine: American
Keyword: lemon curd and ganache tarts
Servings: 30
Calories: 66kcal
Author: The Endless Appetite

Ingredients

  • 30 Phyllo Tart Shells
  • 3/4 cup Lemon Curd
  • 4 oz Semi-sweet Chocolate chopped
  • 4 oz Heavy Cream
  • Raspberries optional
  • Shredded Coconut optional

Instructions

  • To make Ganache: place chopped chocolate in a glass bowl. Heat heavy cream in a saucepan over medium low heat just to the point of boiling, but do not let it actually boil. Once it's hot, pour over chocolate and let sit for 2-3 minutes. Stir until smooth. Let ganache sit at room temperature for a few hours until you can easily scoop it into phyllo shells.
  • Fill phyllo shells with lemon curd and top with the toppings of your choice: raspberries, sliced strawberries, shredded coconut, toasted coconut, whipped topping, blueberries.
  • Fill phyllo shells with ganache and top with the toppings of your choice: raspberries, peanut butter chips, chopped peanuts, toasted coconut, sliced strawberries, whipped topping.

Nutrition

Calories: 66kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 26mg | Potassium: 24mg | Fiber: 1g | Sugar: 5g | Vitamin A: 57IU | Calcium: 5mg | Iron: 1mg

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