Lemon Mousse Fruit Tarts

Summer always makes me think of lemons and fresh fruit. I wanted to make something light and elegant for the long weekend. My mind instantly went to petite lemon tarts.

I looked up a few recipes for lemon cheesecake filling and lemon mousse and settled on this one: Let’s Dish Lemon Cheesecake Mousse

I love phyllo shells for desserts like this, but you could also use mini graham cracker crusts or serve the mousse in chilled glasses.

The mousse recipe did make a generous amount so I will either buy a few more boxes of phyllo shells or make a few single-serve pies.

Ingredients:

• 1 cup heavy whipping cream
• 8 ounces cream cheese, softened
• 1 cup lemon curd
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar
• 2 boxes Athens Phyllo Shells
• Fresh berries, lemon zest, mint, and powdered sugar for garnish

Instructions:

1. In a medium bowl, whip the cream with an electric mixer until stiff peaks form-set aside
2. In a large bowl, beat the cream cheese and lemon curd until smooth
3. Stir in the vanilla and powdered sugar and mix until combined
4. Fold in the whipped cream until fully incorporated
5. Bake phyllo shells for 3 minutes in a 350 degree Fahrenheit oven
6. Pipe or spoon the mousse into the phyllo shells
7. Garnish with fresh berries, lemon zest, mint, and powdered sugar