individual lemon lime cream tarts
(1 rating)
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These elegant tarts can be made up to a day ahead of time. Garnish with fresh raspberries. Source: unknown
(1 rating)
Ingredients For individual lemon lime cream tarts
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1 box refrigerated pie crusts, softened as directed on box
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1 package (3 oz) cream cheese, softened
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2 tablespoons powdered sugar
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2 tablespoons whipping cream
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1 teaspoon grated lime peel
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1/4 cup lemon curd (from 10-oz jar)
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whipped cream
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strips of lime zest
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strips of lemon zest
How To Make individual lemon lime cream tarts
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1Heat oven to 450°F. Unroll pie crust onto work surface. Use 4-inch round cutter to cut four 4-inch rounds from crust. Press each round into 4-inch tart pan; prick bottom with fork. Bake 5 to 9 minutes or until golden brown. Cool completely, about 15 minutes.
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2Meanwhile, in small bowl, beat cream cheese, powdered sugar and whipping cream with electric mixer on medium speed until smooth. Divide evenly among cooled tart shells.
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3In small bowl, stir grated lime peel into lemon curd until smooth. Spoon evenly over cream cheese mixture in shells to within 1/4 inch of edges. Garnish with whipped cream and strips of lime and lemon zest. Garnish with fresh raspberries.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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