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Mixed Berry Tartlets


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Rate this recipe 4.3/5 (15 Votes)


  • 1 15 ounce rolled refrigerated unbaked pie crusts (2)
  • Nonstick cooking spray
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 12 ounce frozen mixed berries
  • 1 tablespoon lemon juice
  • 1/3 cup whipping cream
  • 1/4 cup purchased lemon curd
  • 1 teaspoon sugar
  • 1/4 teaspoon vanilla
  • Mint sprigs (optional)


Servings 12
Preparation time 25mins
Cooking time 25mins
Adapted from


Step 1

Let pie crusts stand at room temperature for 15 minutes. Preheat oven to 400 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray. For pastry shells, unroll pie crusts. Use a 3-1/2-to 4-inch round cutter to cut 6 rounds from each crust. Press rounds into prepared muffin cups, pleating to fit.

For tartlet filling, in a medium bowl combine the 2 tablespoons sugar and the cornstarch; stir in berries and lemon juice. Spoon berry mixture into pastry shells. Bake for 20 minutes or until pastry is golden. Cool in muffin cups on a wire rack for 5 minutes. Carefully remove tartlets from muffin cups; cool completely on wire rack.

In a medium mixing bowl combine whipping cream, lemon curd, 1 teaspoon sugar, and vanilla; beat with wire whisk or with electric mixer on medium speed until cream mixture mounds and is fluffy. Spoon on tarts. Garnish each tart with a mint sprig. Makes 12 servings.

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