Mini Lemon Blueberry Tarts
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bite-sized tarts with a lemon-ricotta filling topped with fresh blueberries and pomegranate seeds. These elegant little desserts are surprisingly easy and perfect for serving a crowd.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- ¾ cup whole milk ricotta cheese ()
- 3 large eggs
- 2 tablespoons honey (or maple syrup)
- ¾ teaspoon vanilla extract
- 1 tablespoon lemon zest ( from 1 large or 2 small lemons, freshly grated)
- 1 teaspoon lemon juice
- Pinch of salt
- 24 mini phyllo shells
- 1 cup blueberries
- A handful of pomegranate seeds (as garnish (optional))
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 44mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 37mg
- Calcium
- 23mg
- Iron
- 0.32mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 44MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.