Ingredients
- 1/2 of a 15-ounce package folded refrigerated piecrust (1 crust)
- 1/2 of an 8-ounce package cream cheese, softened
- 1/4 cup purchased lemon curd
- 1 cup fresh blackberries
- 2 tablespoons seedless blackberry speradable fruit
- 2 teaspoons lemon juice
- 4 mint springs
- Powdered sugar
Preparation
Step 1
1. Let piecrust stand at room temperature 15 monutes. Preheat oven to 400 degree F. Unfold piecrust. Cut four 4-1/2-to 5-inch rounds from piecrust. Press rounds firmly intobottom and up sides of four 3-1/2- to 4-inch individual tart pans with removable bottoms. Trim crusts even with top of pans. Prick bottoms of each crust several times with tines of a fork. Place pans on a baking sheet. Bake for 10 to 12 minutes or until golden. Cool completely on wire rack.
2. In a small mixing bowlbeat crean cheese and lemon curd with an electric mixer on medium speed until smooth. Divide filling among pastry shells, spreading evenly. Cover; refrigerate 2 hours or until well chilled.
3.Before serving, remove from pans; arrangs tarts on plate. Arrange berries on each tart.Combine spreadable fruit and lemon juice; spoon over tarts. Add a mint sprig, and sift powdered sugar over tops. Makes about 4 servings.