Lemon-Blackberry Mini Tarts
15 ounce package folded refrigerated unbaked piecrust (1 crust)
8 ounce package cream cheese, softened
cup purchased lemon curd
cup fresh blackberries
tablespoons seedless blackberry spreadable fruit
teaspoons lemon juice
- 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.
- 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.
- 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