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Very Vanilla Lemon Tarts

Name: Very Vanilla Lemon Tarts
Prep time: 30 min
Total time: 55 min
Yield: 8
Ingredients: 1/2 cup lemon curd (from 10-oz jar); 6 teaspoons Watkins™ Clear Vanilla Extract; 1/2 cup ricotta cheese; 1/4 cup plus 4 teaspoons powdered sugar; 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 1 egg, well beaten; 2 lemons (2 teaspoons grated peel, 2 teaspoons juice and 8 lemon peel curls)

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Prep 30 min
Total 55 min
Ingredients 7
Servings 8

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Savor pastry pockets of sweet, creamy cheese kissed with tangy lemon.

By Pillsbury Kitchens

Updated Dec 10, 2014

Bake-Off® Contest 47, 2014

Antoinette Leal
Ridgefield, Connecticut

Ingredients

1/2 cup lemon curd (from 10-oz jar)
6 teaspoons Watkins™ Clear Vanilla Extract
1/2 cup ricotta cheese
1/4 cup plus 4 teaspoons powdered sugar
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 egg, well beaten
2 lemons (2 teaspoons grated peel, 2 teaspoons juice and 8 lemon peel curls)

Make With

Pillsbury Pie Crust

Steps

1

Heat oven to 400°F. Line 2 cookie sheets with Reynolds® Parchment Paper. In small bowl, mix lemon curd and 2 teaspoons of the vanilla; set aside. In another small bowl, mix ricotta cheese, 4 teaspoons of the powdered sugar and 2 teaspoons of the vanilla; set aside.
2

Unroll pie crusts on work surface; roll each crust to 12-inch circle. With pizza cutter or knife, cut each crust into 8 wedges. Place 4 wedges on each cookie sheet.
3

Spoon 1 tablespoon lemon curd mixture in center of each wedge on cookie sheets; top with 1 tablespoon ricotta mixture. Spread to within 1/2 inch of edges. Brush edges of crust with egg. Top with remaining pie crust wedges. Press edges with fork to seal. Prick tops of tarts 4 to 5 times with fork. Brush tops of tarts lightly with egg.
4

Bake 12 to 15 minutes or until golden brown. Cool 10 minutes; remove from cookie sheets to cooling rack.
5

Meanwhile, in small bowl, mix remaining 1/4 cup powdered sugar, remaining 2 teaspoons vanilla, the lemon peel and lemon juice until smooth. Spread glaze over warm tarts; garnish with lemon peel curls. Serve warm. Store covered.

Nutrition Information

320 Calories, 15g Total Fat, 4g Protein, 41g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 320

Calories from Fat: 130

Total Fat: 15g; 23%

Saturated Fat: 6g; 32%

Trans Fat: 0g

Cholesterol: 50mg; 17%

Sodium: 300mg; 12%

Potassium: 35mg; 1%

Total Carbohydrate: 41g; 14%

Dietary Fiber: 0g; 0%

Sugars: 5g

Protein: 4g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 4%; 4%

Iron: 0%; 0%

Exchanges:

1 1/2 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; 3 Fat;