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1/2
15 ounce package folded refrigerated unbaked piecrust (1 crust)
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1/2
8 ounce package cream cheese, softened
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1/4
cup purchased lemon curd
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1
cup fresh blackberries
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2
tablespoons seedless blackberry spreadable fruit
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2
teaspoons lemon juice
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4
mint sprigs
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Powdered sugar
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.
- Servings Per Recipe 4,
- Calories 448,
- Protein (gm) 3,
- Carbohydrate (gm) 54,
- Fat, total (gm) 25,
- Cholesterol (mg) 56,
- Saturated fat (gm) 13,
- Monosaturated fat (gm) 3,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 18,
- Vitamin A (IU) 437,
- Vitamin C (mg) 9,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 299,
- Potassium (mg) 138,
- Calcium (DV %) 30,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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