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Individual Lemon-Lime Cream Tarts

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  • Prep 30 min
  • Total 45 min
  • Ingredients 9
  • Servings 4
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Fill refrigerated pie crust tarts with a cool, creamy filling that's packed with pleasing citrus flavor.
Updated Dec 23, 2009
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Ingredients

Crust

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

Steps

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    These elegant tarts can be made up to a day ahead of time.
  • tip 2
    Garnish with fresh raspberries.

Nutrition Information

330 Calories, 21g Total Fat, 3g Protein, 32g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Tart
Calories
330
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
10g
50%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
380mg
16%
Potassium
55mg
2%
Total Carbohydrate
32g
11%
Dietary Fiber
0g
0%
Sugars
8g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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