Rate this recipe
4.8/5
(4 Votes)
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.
Details
Preparation
Step 1
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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