Individual Lemon-Lime Cream Tarts
By polledl
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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