CITRUS TARTLETS (CREAMY)

Pillsbury Bake Off recipe card

Photo by Christina H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    pkgs frozen mini fillo shells

  • 1

    cup whipping cream

  • 1/3

    cup orange curd

  • 1/2

    tsp almond extract

  • 1/3

    cup lemon curd

  • Fresh mint leaves

  • Lemon and orange peel twists.

Directions

Heat oven to 350. Place fillo shells on ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool completely. In small bowl, beat ½ cup of the whipping cream, the orange curd and ¼ teaspoon almond extract with electric mixer on medium speed until soft peaks form. Spoon mixture evenly into 15 of the fillo shells. In another bowl, beat lemon curd, remaining ½ cup whipping cream and remaining ¼ teaspoon almond extract with electric mixer on medium speed until soft peaks form. Spoon into remaining fillo shells. Refrigerate 1 hour. Garnish tartlets with mint leaves and lemon and orange peel. Refrigerate any remaining tartlets.

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