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Very Vanilla Lemon Tarts

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Ingredients

  • 1/2 1/2 1/2 1/2
  • cup cup lemon curd (from 10-oz jar)
  • 6 teaspoons 6 teaspoons Vanilla Extract
  • 1/2 cup 1/2 cup ricotta cheese
  • 1/4 cup 1/4 cup plus 4 teaspoons powdered sugar
  • 1 box 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 1 1 egg, well beaten
  • 2 2 lemons (2 teaspoons grated peel, 2 teaspoons juice and 8 lemon peel curls)

Details

Preparation

Step 1

Heat oven to 400°F. Line 2 cookie sheets with Reynolds® Parchment Paper. In small bowl, mix lemon curd and 2 teaspoons of the vanilla; set aside. In another small bowl, mix ricotta cheese, 4 teaspoons of the powdered sugar and 2 teaspoons of the vanilla; set aside.
2
Unroll pie crusts on work surface; roll each crust to 12-inch circle. With pizza cutter or knife, cut each crust into 8 wedges. Place 4 wedges on each cookie sheet.
3
Spoon 1 tablespoon lemon curd mixture in center of each wedge on cookie sheets; top with 1 tablespoon ricotta mixture. Spread to within 1/2 inch of edges. Brush edges of crust with egg. Top with remaining pie crust wedges. Press edges with fork to seal. Prick tops of tarts 4 to 5 times with fork. Brush tops of tarts lightly with egg.
4
Bake 12 to 15 minutes or until golden brown. Cool 10 minutes; remove from cookie sheets to cooling rack.
5
Meanwhile, in small bowl, mix remaining 1/4 cup powdered sugar, remaining 2 teaspoons vanilla, the lemon peel and lemon juice until smooth. Spread glaze over warm tarts; garnish with lemon peel curls. Serve warm. Store covered.

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