Individual Lemon-Lime Cream Tarts

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  • 30|min prep time
  • 45|min total time
  • 9 ingredients
  • 4 servings

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

Directions

  1. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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