Ingredients

How to make it

  • 1.Let pie crusts stand at room temp for 15 min. Preheat oven to 400 F. Lightly coat six muffin cups with cooking spray.
  • For pastry shells, unroll pie crusts. Use a 4-inch round cutter to cut six rounds from crusts. Press rounds into prepared muffin cups, pleating to fit.
  • 2. For tartlet filling, in a medium bowl combine the 2 Tsp. of sugar and the cornstarch; stir in berries and lemon juice. Spoon berry mixture into pastry shells. Bake for 20 minutes UNTIL PASTRY IS GOLDEN BROWN. Cool muffin cups on a wire rack for 5 min. Carefully remove tartlets from muffing cups; cool completely on wire rack.
  • 3. In a medum mixing bowl combine whipping cream, lemon curd, 1 tsp. sugar and vanilla; beat with wire whisk or with electric mixer on med spd. until cream mixure mounds and is fluffy. Spoon on tarts. Garnish with Mint sprig or use lemon zester for a lemon squigle.

Reviews & Comments 4

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • rml 6 years ago
    I'm trying these. Sounds like a Great, light and easy Spring dessert. I might try phyllo in place of the pie crust. Thanks for the post!
    Was this review helpful? Yes Flag
    " It was excellent "
    zena824 ate it and said...
    Im lovin these for sure.... this is my type of dessert..... Love it!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    ruskingirl ate it and said...
    Had them today...wonderful!!
    Was this review helpful? Yes Flag
    " It was excellent "
    ruskingirl ate it and said...
    These sound yummy! They are a keeper, I will be book marking them.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes