Name: Lemon Sour Cream Tart
Prep time: 15 min
Total time: 30 min
Ingredients: 2 packages mini fillo shells (mine had 15 in each package); 1 can lemon pie filling (about 15 ounces); 1/2 cup sour cream; raspberries (fresh or frozen) (Optional (or other berries such as blueberries or strawberries would be great))

These Lemon Sour Cream Tarts are one of my Grandma’s recipes and they do not disappoint. They are the perfect bite-sized dessert during the warmer months. Little phyllo dough tarts filled with a creamy lemon filling. You can leave them plain or top with your favorite fruit, I went with raspberries this time, but strawberries would be awesome too.

I have a thing for tiny treats, I just think they are so cute, plus you can eat a bunch of them. I’m also a lemon dessert lover. There’s just something about lemon and warm weather that I adore. And lemon with any berry is just so good!

5 from 1 vote

Lemon Sour Cream Tart

Grandma's Lemon Sour Cream Tarts are bite-sized phyllo tarts filled with a creamy lemon sour cream and can be topped with our favorite berries.

Print Recipe

Prep Time:15 mins

thaw time:15 mins

Total Time:30 mins

Ingredients

2 packages mini fillo shells mine had 15 in each package
1 can lemon pie filling about 15 ounces
1/2 cup sour cream
raspberries (fresh or frozen) Optional (or other berries such as blueberries or strawberries would be great)

Instructions

Remove the mini fillo shells from the freezer. Open the package and place on serving tray to beginning thawing.
In a bowl combine the lemon pie filling and the sour cream. Mix until completely smooth and uniform color.
Use a tablespoon size spoon and get a scoop of the lemon sour cream filling. With another spoon push it into one of the fillo shells. Repeat until the 30 shells are filled.
I used frozen raspberries for my tarts. I placed one frozen raspberry on top of each lemon sour cream filled tart.
Let the tarts sit about 15 minutes to thaw in room temperature or place in the fridge until you're ready to serve.