Four Berry Tartlets With Lemon Cream Curd Topping |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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These tarts are easy to make, they taste like mini four berry pies with a wonderful lemon mousse topping. This recipe was a Better Homes and Gardens winner. Ingredients:
1 15 oz pkg. rolled refrigerated unbaked pie crusts |
nonstick cooking spray |
2 tbsp. sugar |
1 tbsp. cornstarch |
1 12-oz pkg. frozen mixed berries (i thawed and drained) |
1 tbsp. lemon juice |
1/3 cup heavy whipping cream |
1/4 cup purchased lemon curd |
1 tsp. sugar |
1/4 tsp vanilla |
sprig of mint (optional) |
Directions:
1. 1.Let pie crusts stand at room temp for 15 min. Preheat oven to 400 F. Lightly coat six muffin cups with cooking spray.
2. For pastry shells, unroll pie crusts. Use a 4-inch round cutter to cut six rounds from crusts. Press rounds into prepared muffin cups, pleating to fit.
3. 2. For tartlet filling, in a medium bowl combine the 2 Tsp. of sugar and the cornstarch; stir in berries and lemon juice. Spoon berry mixture into pastry shells. Bake for 20 minutes UNTIL PASTRY IS GOLDEN BROWN. Cool muffin cups on a wire rack for 5 min. Carefully remove tartlets from muffing cups; cool completely on wire rack.
4. 3. In a medum mixing bowl combine whipping cream, lemon curd, 1 tsp. sugar and vanilla; beat with wire whisk or with electric mixer on med spd. until cream mixure mounds and is fluffy. Spoon on tarts. Garnish with Mint sprig or use lemon zester for a lemon squigle.
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