Lemon-Blackberry Mini Tarts

By clarebear

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 degrees 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 smooth. Divide filling among pastry shells, spreading evenly. Cover; refrigerate for 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