Ingredients

The following ingredients have 30 Servings
  • 2 egg yolks
  • 1/2 cup sweetened condensed milk
  • 1/2 teaspoon packed lemon zest
  • 1/4 cup freshly-squeezed lemon juice (or more, to taste)
  • 1/4 teaspoon pure vanilla extract
  • 2 boxes (15 each) frozen phyllo shells, or tart shells of your choice
  • Fresh raspberries, sliced in half, for garnish

Instruction

  • Preheat oven to 350°. Remove individual phyllo shells from packaging and place on a metal sheet pan.
  • In a medium bowl, beat the egg yolks on high speed until frothy, about 1-2 minutes. Add the sweetened condensed milk to the egg yolks and continue to beat until light and creamy, about 4 minutes. Fold in the lemon zest, lemon juice (if a more tart flavor is desired, add additional lemon juice by the tablespoon until desired taste is reached), and vanilla until completely combined.
  • Fill each shell almost to the top with tart filling. Carefully place the sheet pan in the oven and bake until filling is set, about 8-10 minutes. Remove the tarts and chill in refrigerator for at least 2 hours, or up to 2 days. Garnish with a sliced raspberry before serving.