Individual Lemon-Lime Cream Tarts

By ghinman

Ingredients

• Crust:
• 1 box refrigerated pie crusts; softened as directed on
• box
• Filling:
• 1 pkg. (3 oz.) cream cheese, softened
• 2 tbs. powdered sugar
• 2 tbs. whipping cream
• 1 tsp. grated lime peel
• 1/4 cup of lemon curd (from 10 oz. jar)
• Garnish:
• Whipped cream
• strips of lime zest
• strips of lemon zest

Preparation

Step 1

Heat oven to 450 degrees. Unroll pie crust onto work surface. Use 4 in. round cutter to cut four 4 in. rounds from crust. Press each into 4 in. tart pan; prick bottom with a fork. Bake 5 to 9 minutes or until golden brown. Cool completely, about 15 minutes.

Meanwhile, in a small bowl, beat cream cheese, powdered sugar and whipping cream with electric mixer on medium speed until smooth. Divide evenly among cooled tart shells.

In a small bowl, stir grated lime plle into lemon curd until smooth. Spoon evenly over cream cheese mixture in shells to within 1/4 inches of edges. Garnish with whipped cream and strips of lime and lemon zest.