Lemon-Blackberry Mini Tarts

By JenHall

haven't tried this yet

Ingredients

• 1/2 of a 15-ounce package folded refrigerated unbaked 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 spreadable fruit
• 2 teaspoons lemon juice
• 4 mint sprigs
• Powdered sugar

Preparation

Step 1

1. Let piecrust stand at room temperature 15 minutes. Preheat oven to 400 degree F. Unfold piecrust. Cut four 4-1/2- to 5-inch rounds from piecrust. Press rounds firmly into bottom 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 bowl beat cream 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; arrange tarts on plates. 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 4 servings.

Nutrition Facts
Servings Per Recipe 4 servingsCalories 448, Total Fat (g) 25, Saturated Fat (g) 13, Monounsaturated Fat (g) 3, Cholesterol (mg) 56, Sodium (mg) 299, Carbohydrate (g) 54, Total Sugar (g) 18, Fiber (g) 4, Protein (g) 3, Vitamin C (DV%) 15, Calcium (DV%) 3, Iron (DV%) 3, Percent Daily Values are based on a 2,000 calorie diet