Lemon-Blackberry Mini Tarts

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

Lemon-Blackberry Mini Tarts Enlarge Image
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17 users rated this recipe an average rating of 4.0
Makes:
4 servings
Prep:
20 mins
Chill:
2 hrs
Cool:
30 mins
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Lemon-Blackberry Mini Tarts

Ingredients
1/2
15 ounce package folded refrigerated unbaked piecrust (1 crust)
1/2
8 ounce package cream cheese, softened
1/4
cup purchased lemon curd
1
cup fresh blackberries
2
tablespoons seedless blackberry spreadable fruit
2
teaspoons lemon juice
4
mint sprigs

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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