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Individual Lemon-Lime Cream Tarts

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Rate this recipe 4.8/5 (8 Votes)

Ingredients

  • Crust
  • 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
  • Filling
  • 1 package (3 oz) cream cheese, softened
  • 2 tablespoons powdered sugar
  • 2 tablespoons whipping cream
  • 1 teaspoon grated lime peel
  • 1/4 cup lemon curd (from 10-oz jar)
  • Garnish
  • Whipped cream
  • Strips of lime zest
  • Strips of lemon zest

Details

Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

1 Heat oven to 450°F. Unroll pie crust onto work surface. Use 4-inch round cutter to cut four 4-inch rounds from crust. Press each round into 4-inch tart pan; prick bottom with fork. Bake 5 to 9 minutes or until golden brown. Cool completely, about 15 minutes.
2 Meanwhile, in small bowl, beat cream cheese, powdered sugar and whipping cream with electric mixer on medium speed until smooth. Divide evenly among cooled tart shells.
3 In small bowl, stir grated lime peel into lemon curd until smooth. Spoon evenly over cream cheese mixture in shells to within 1/4 inch of edges. Garnish with whipped cream and strips of lime and lemon zest.
facebook Del.icio.us StumbleUpon Digg Reddit Twitter Expert TipsThese elegant tarts can be made up to a day ahead of time.

Garnish with fresh raspberries.

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