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Lemon-Blackberry Mini Tarts

When blackberries are in season, make these mini desserts. They're quick to put together.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Chill: 2 hrs
  • Cool: 30 mins

Lemon-Blackberry Mini Tarts

Directions

  1. Let piecrust stand at room temperature 15 minutes. Preheat oven to 400 degree F. Unfold piecrust. Cut four 4-1/2- to 5-inch rounds from piecrust. Press rounds firmly into bottom and up sides of four 3-1/2- to 4-inch individual tart pans with removable bottoms. Trim crusts even with top of pans. Prick bottoms of each crust several times with tines of a fork. Place pans on a baking sheet. Bake for 10 to 12 minutes or until golden. Cool completely on wire rack.
  2. In a small mixing bowl beat cream cheese and lemon curd with an electric mixer on medium speed until smooth. Divide filling among pastry shells, spreading evenly. Cover; refrigerate 2 hours or until well chilled.
  3. Before serving, remove from pans; arrange tarts on plates. Arrange berries on each tart. Combine spreadable fruit and lemon juice; spoon over tarts. Add a mint sprig, and sift powdered sugar over tops. Makes 4 servings.

Nutrition Facts (Lemon-Blackberry Mini Tarts)

  • Per serving:
  • 448 kcal cal.,
  • 25 g fat
  • (13 g sat. fat,
  • 0 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 56 mg chol.,
  • 299 mg sodium,
  • 54 g carb.,
  • 4 g fiber,
  • 18 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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