THANK YOU JESUS!!!! We finally married my brother off to a delightful woman that we all adore. I really wish they had gotten married sooner as I kept thinking that she was going to back out before they actually said “I do.” I know the boy ain’t easy to live with, trust me!
I kid, y’all. Angela is fabulous and I am so excited that they entered into that beautiful union. Shannon looked fabulous and Angela was stunning in the low-key family centered affair.
I got the opportunity to help with the wedding shower back in March. I will say the food was FAB! These tartlets were the bomb dizzle. Shannon is very picky, if you couldn’t tell from previous posts. If you follow me on twitter or facebook you know about his many “quirks.” (I remind you of the STRAWBERRY-GATE incident…. That boy!) Anyway, I just shoved one in his mouth and he loved them so they have the Shannon Waters Seal of Approval. James also ate them so anyone should.
Without further ado….
Raspberry Curd Tartlets
- 1 12 oz bag of frozen raspberries, thawed (any berry would work with this)
- 1 recipe of Lemon Curd
- ¼ cup sugar
- Phyllo shells
- Toasted coconut
Puree the raspberries until smooth in a blender. Then pour puree through a sieve to remove the seeds. You may have to use a spatula to push the puree through the sieve. Mix this berry sauce, in a large bowl, into the lemon curd while the lemon curd is still warm. Cover the curd with plastic wrap, letting the wrap touch the surface of the curd. Refrigerate well, at least 2 hours.
When this is almost cold and thick, prepare the shells according to the package directions. Take a teaspoon and fill the shells with the berry curd. Sprinkle with toasted coconut if desired.