Individual Lemon-Lime Cream Tarts

Name: Individual Lemon-Lime Cream Tarts
Prep time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 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); Whipped cream; Strips of lime zest; Strips of lemon zest

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Prep 30 min
Total 45 min
Ingredients 9
Servings 4

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

By Pillsbury Kitchens

Updated December 23, 2009

Make With

Pillsbury Pie Crust

Ingredients

Crust

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

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.