Individual Lemon-Lime Cream Tarts

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

By Pillsbury Kitchens

December 23, 2009

Crust

box Pillsbury™ refrigerated pie crusts, softened as directed on box

package (3 oz) cream cheese, softened

tablespoons powdered sugar

tablespoons whipping cream

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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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.