Lemon Raspberry Burst Tartlets

This is for my friend, Roster - it's A Perfect Pairing to Tantalize your 'Buds:
(makes 30)

1 jar lemon curd (10 oz.)
1 carton (8 oz.) frozen whipped topping, whipped
5-6 drops yellow food coloring (optional)
2/3 cup raspberry cake and pastry filling
2 packages (1.9 oz. each) baked frozen mini phyllo tart shells
30 fresh raspberries
Mint sprigs*

In a large bowl, combine the lemon curd, whipped topping and food coloring until smooth. Spoon 1 t. raspberry filling into each tart shell. Pipe or spoon lemon mixture over filling. Garnish with a raspberry and small mint sprigs. Refrigerate leftovers.

"Words do not have to be many to be meaningful."

Have FUN today!!

Love,

MM