Individual Lemon-Lime Cream Tarts

Fill refrigerated pie crust tarts with a cool, creamy filling that's packed with pleasing citrus flavor.

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Servings 4

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( 46 ) Ratings

46 Ratings

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ingredients 9
Prep Time 30 min
Total Time 45 min

Ingredients

Crust

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1: package (3 oz) cream cheese, softened

2: tablespoons powdered sugar

2: tablespoons whipping cream

1: teaspoon grated lime peel

1/4: cup lemon curd (from 10-oz jar)

Garnish

: Whipped cream

: Strips of lime zest

: Strips of lemon zest

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Directions

1 Heat 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.
2 Meanwhile, 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.
3 In 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.