Fill refrigerated pie crust tarts with a cool, creamy filling that's packed with pleasing citrus flavor.
Individual Lemon-Lime Cream Tarts
- Prep Time 30 min
- Total 45 min
- Ingredients 9
- Servings 4
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
Instructions
-
Step1Heat 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.
-
Step2Meanwhile, 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.
-
Step3In 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.
Nutrition
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
2Tips from the
Pillsbury Kitchens
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