These easy-to-make little tarts are bursting with summery raspberry and lime flavours. With just 15 minutes of prep, the filling can be ready for piping into pre-made phyllo shells. Then, top with fresh raspberries and serve! These mini hand-held desserts are perfect for any summer get-together.
What do I need ?
Original recipe yields 18 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/3 cup sugar
1 Tbsp. lime zest
1/2 tsp. vanilla
2-1/2 cups fresh raspberries, divided
1 cup whipping cream
36 frozen mini phyllo shells
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How do I make it ?
Beat cream cheese, sugar, lime zest, vanilla and 1-1/2 cups raspberries in large bowl with mixer until raspberries are broken down and mixture is well blended.
Add whipping cream; beat on high speed 2 min. or until cream cheese mixture is light and fluffy. Spoon into resealable plastic bag.
Refrigerate 2 hours.
Use scissors to cut small piece off one bottom corner of bag; use to pipe cream cheese mixture into phyllo shells just before serving. Top with remaining raspberries.
Kraft Kitchen Tips!
Garnish tarts with the zest from an additional lime.
Instead of refrigerating the tart filling, you can freeze it for 30 min. before spooning it into the plastic bag as directed.
You will need to purchase 3 pkg. (54 g each) frozen mini phyllo shells to get the 36 shells needed to prepare this recipe.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 6 g
Cholesterol 35 mg
Sodium 80 mg
Carbohydrate 11 g
Fibre 1 g
Sugars 6 g
Protein 3 g
18 servings, 2 tarts (56 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.