Bite-sized raspberry cream tarts

My mother recently turned 85 we had a big party with the extended family to celebrate. I was planning to make little rapsberry glazed tarts using a pie recipe my mother really likes, but making the shells is really time consuming, so I decided to make something simpler. I bought premade mini fillo shells, filled them with lemony whipped mascarpone, and topped each with a glazed fresh raspberry. They were delicious--an airy bite of sweet cream, a crunchy shell, and a burst of fresh berry taste. They were simple, elegant, and most of all a snap to make.


Fillo Tartlets with Lemon Mascarpone and Fresh Raspberries


4 boxes of premade mini fillo shells
1 1/2 tubs mascarpone cheese
Juice from 1/2 lemon
Zest from one lemon
Powdered sugar to taste (about 1 cup)
1 tsp. vanilla extract
2 pints fresh rapsberries, the bigger the better
1/3 cup apricot jelly
Mint sprigs for garnish


Remove shells from freezer about 30 minutes before you begin preparing the filling.

Whip the mascarpone, lemon juice, zest, sugar, and vanilla until light and fluffy. You can add a bit of light cream or milk to lighten it a bit. Fill shells with cream. I just used a teaspoon, but if you are inclined to pipe it that would looked beautiful. Top each tart with a raspberry.

To glaze, heat jelly with 1-2 Tbs. water (or Gran Marnier). Strain out any fruit chunks. Use a soft bristled pastry brush to apply the glaze to raspberries.  In lieu of the glaze, which gives a nice shine to the berries and adds another dimension of taste, these would look great with some mint sprigs and a sprinkling of powdered sugar.