Recipe

Four Berry Tartlets With Lemon Cream Curd Topping Recipe


Four Berry Tartlets With Lemon Cream Curd Topping Recipe
Add Step-by-Step Photos 		Gramma58 / All my dishes
6 months ago
These tarts are easy to make, they taste like mini four berry pies with a wonderful lemon mousse topping. This recipe was a Better Homes and Gardens winner.
Prep:15m Cook:20m Servings:6

Gramma58

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Ingredients
  • 1 15 oz pkg. rolled refrigerated unbaked pie crusts (2)
  • Nonstick cooking spray
  • 2 Tbsp. sugar
  • 1 Tbsp. cornstarch
  • 1 12-oz pkg. frozen mixed berries (I thawed and drained)
  • 1 Tbsp. lemon juice
  • 1/3 cup heavy whipping cream
  • 1/4 cup purchased lemon curd
  • 1 tsp. sugar
  • 1/4 tsp vanilla
  • Sprig of mint (optional)

Directions
  1. 1.Let pie crusts stand at room temp for 15 min. Preheat oven to 400 F. Lightly coat six muffin cups with cooking spray.
  2. 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.
  3. 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.
  4. 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.

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Comments

ruskingirl 6 months ago said:
These sound yummy! They are a keeper, I will be book marking them.

ruskingirl 6 months ago said:
Had them today...wonderful!!

zena824 5 months, 3 weeks ago said:
Im lovin these for sure.... this is my type of dessert..... Love it!!!

rml 4 months, 3 weeks ago said:
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!


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