Ingredients:
2 pkgs. (1.9 ounces each) frozen miniature phyllo tart shells
1 jar (10 oz.) lemon curd
1 carton (8 oz.) frozen whipped topping, thawed
5 to 6 drops yellow food coloring, optional
2/3 c. raspberry cake and pastry filling
30 fresh raspberries
Directions:
Bake shells according to package directions; cool completely on a wire rack. In a large bowl, combine the lemon curd, whipped topping and food coloring if desired until smooth. Spoon 1 teaspoon raspberry filling into each tart shell. Pipe or spoon lemon mixture over filling. Garnish each with a raspberry. Refrigerate leftovers.
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