NewburyportNews.com, Newburyport, MA

PortWatch

March 27, 2013

A sweet Easter treat

(Continued)

For the dessert, I went with a ridiculously easy and delicious no-cook option ­— creamy lemon-berry tartlets. These are so simple you even could delegate this part of the meal to the kids.

CREAMY LEMON-BERRY TARTLETS

Assuming these tartlets won’t be consumed immediately, you don’t even need to let them thaw before filling them. Just proceed with the recipe and by the time they are eaten they will be perfect. You’ll usually find jarred lemon curd in with the jams and jellies.

Start to finish: 15 minutes

Makes 15 tartlets

1/2 cup creme fraiche

2 tablespoons purchased lemon curd

Pinch cinnamon

15 frozen baked phyllo cups

1 cup fresh berries

Powdered sugar, to sprinkle

In a small bowl, whisk together the creme fraiche, lemon curd and cinnamon until slightly thickened.

Spoon 1 to 2 teaspoons of the mixture into each phyllo cup. The filling should be lightly mounded in the cups, but not overflowing.

Top each cup with several berries, then arrange the cups on a serving platter.

Spoon powdered sugar into a mesh strainer, then hold it over the filled cups and gently tap to dust with sugar.

Text Only | Photo Reprints

Special Features
AP Video
Netanyahu Vows to Destroy Hamas Tunnels Obama Slams Republicans Over Lawsuit House Leaders Trade Blame for Inaction Malaysian PM: Stop Fighting in Ukraine Cantor Warns of Instability, Terror in Farewell Ravens' Ray Rice: 'I Made a Huge Mistake' Florida Panther Rebound Upsets Ranchers Small Plane Crash in San Diego Parking Lot Busy Franco's Not Afraid of Overexposure Fighting Blocks Access to Ukraine Crash Site Dangerous Bacteria Kills One in Florida Workers Dig for Survivors After India Landslide Texas Scientists Study Ebola Virus Smartphone Powered Paper Plane Debuts at Airshow Southern Accent Reduction Class Cancelled in TN
Special Features