These Lemon Berry Tarts are perfect for breakfast or brunch. We love having an assortment of fruity treats once the weather starts warming up.
Using fresh berries in this recipe gives it such a fresh and light taste. Bring on all the fresh fruit!
How to use Wonton Wrappers as Tart Shells
I have always heard of people using wonton wrappers in pastry recipes but had never actually given it a try. I was so impressed at how easy it was and how perfect the crunchy wrapper went with the delicious filling and berries!
It was a lot easier to create the wonton shell than I thought it would be. Here’s how to do it:
- Preheat your oven to 375 degrees.
- Spray a muffin tin with non stick cooking spray.
- Place wonton wrappers in muffin tin and brush with melted butter. This will give them the crispy edges and shell for your tarts. We recommend using unsalted butter.
- Bake for 7 minutes or until the edges begin to golden. Watch them closely around 7 minutes, the wonton wrappers are very thin so they’ll go from golden to burnt pretty quickly!
Homemade Lemon Custard Filling
We love the fresh taste of lemon in the spring, especially when paired with fresh berries!
To get the delicious lemon flavor in this custard filling, we used a lemon pie filling, but any lemon curd or pie filling will work great.
Whisk together your sweetened condensed milk, lemon fruit filling, and cool whip to create the perfect creamy filling for your tarts.
If you are not a fan of lemon, any flavor of fruit pie filling would work, but we’d recommend sticking with lemon!
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Items needed to make Lemon Berry Tarts
Here’s what you’ll need in your kitchen to make these Lemon Berry Tarts!
Ingredients:
- 24 Wonton Wrappers
- 1 Tablespoon Unsalted Butter (melted)
- 1 Cup Lemon Fruit Filling
- 3/4 Cup Sweetened Condensed Milk
- 1 Cup of Cool Whip
- 24 Raspberries
- 24 Blueberries
- 24 Blackberries
- Powdered Sugar for Topping
In Your Kitchen:
Muffin Tin – We used a regular sized muffin tin for this recipe. You could use a 6 count muffin tin if you’re cutting the recipe down. However, we do recommend a non-stick!
Basting Brush – These basting brushes are perfect for brushing butter onto your wonton wrappers. You’ll use these WAY more than you’d ever expect to in the kitchen!
Silicone Whisk – A good silicone whisk is a MUST when whisking together anything creamy like our lemon custard filling in these tarts. So easy to clean, so flexible, and sturdy.
Brunch Recipes on Six Sisters’ Stuff
Looking for more brunch recipes? Here are a few of our favorites!
- Brioche French Toast
- Acai Smoothie Bowls
- Scrambled Egg Breakfast
- Blueberry Croissant Bake
- Mini Lemon Cheesecake Tarts
Easy Lemon Berry Tarts Recipe
Ingredients
- 24 wonton wrappers
- 1 Tablespoon butter (unsalted), melted
- 1 cup lemon fruit filling
- ¾ cup sweetened condensed milk
- 1 cup cool whip
- 24 raspberries
- 24 blueberries
- 24 blackberries
- powdered sugar, for topping
Instructions
- Preheat Oven to 375 Degrees.
- Place wonton wrappers in nonstick muffin tin, and lightly brush with butter.
- Bake for 7 minutes or until wrappers begin to turn golden brown on the edges.
- Whisk together sweetened condensed milk, whipped cream, and lemon filling.
- Once wonton wrappers have cooled, pipe filling into wonton wrappers, and top with your favorite berries.
- Dust with powdered sugar and serve!
Notes
- The wonton wrappers are very thin so they’ll go from golden to burnt pretty quickly!
Nutrition
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Sounds wonderful! Gotta make these. One question: you mean whipping cream, right?
Can you tell me if these are made in the mini muffin tins with 24 on the sheet or in 2 -12 muffin tins?
We made these in regular sized muffin tins.
Is it whipping cream or cool whip?
Recipe says cool whip. Hope this helps.
I cannot find the fruit filling. Can lemon curd be used in place of it?
That should work, or any lemon pie filling will also work.
These are amazing! The perfect balance of sweetness and tart with a light summertime feel. I will be making these again and again!
I guess I’m having a hard time figuring out what you mean by lemon fruit filling. Is this already made filling? Or the powdered lemon pie filling in a box that you sprinkle in?
It’s the canned lemon pie filling.
These look amazing. How far ahead of serving could these be assembled?
I would only make them a day ahead. You don’t want the tarts to soften.
Are the shells able to be cooked ahead of time and frozen?
You can make the shells ahead of time and then freeze.
These are so so so so good! Made them a 2nd time for a baby shower and I used a homemade lemon curd instead of canned, and puff pastry for a nice flaky texture. Also used mini cupcake pan. Turned out amazing, everyone loved them! I’d even eat these in a bowl without the crust, or use the filling and berries in a trifle. Definitely a keeper!
Made this for snack time at church. They were easy, turned out beautifully, and everyone raved over them!
That’s awesome! We love hearing that~