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Lemon Mini Tarts

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Lemon Mini Tarts
  • Prep 15 min
  • Total 25 min
  • Ingredients 6
  • Servings 16
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Cute individual desserts are quick to make using refrigerated Pillsbury™ Pie Crust. When you want just a little sweet, they’re the ticket!
Updated Apr 20, 2021

Ingredients

Steps

  • 1
    In medium bowl, beat milk and pudding mix 2 minutes with electric mixer at medium speed or 2 to 3 minutes with wire whisk until well blended. Stir in lemon peel. Refrigerate.
  • 2
    Allow 1 pie crust pouch to stand at room temperature 15 to 20 minutes. (Refrigerate remaining crust for another use.)
  • 3
    Heat oven to 450°F. Remove pie crust from pouch. Using rolling pin, roll crust to 15-inch diameter. With lightly floured 3-inch round cutter, cut 16 rounds from crust; discard scraps. Fit rounds into 16 (2 3/4-inch) ungreased muffin cups, pressing in gently. Generously prick crusts with fork. Bake 5 to 7 minutes or until very light golden brown. Remove from pan; cool completely.
  • 4
    Spoon lemon filling into tart shells. Garnish with sliced fruit and mint leaves. If desired, sprinkle with powdered sugar.

Tips from the Pillsbury Kitchens

  • tip 1
    Turn these into banana cream tarts by using banana instant pudding and pie filling mix and sliced bananas.
  • tip 2
    Bake and freeze the crusts up to 3 months ahead.

Nutrition Information

80 Calories, 3 1/2g Total Fat, 1g Protein, 12g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Tart
Calories
80
Calories from Fat
30
Total Fat
3 1/2g
5%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
160mg
7%
Potassium
25mg
1%
Total Carbohydrate
12g
4%
Dietary Fiber
0g
0%
Sugars
5g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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