Berry Tart with Lemon Cookie Crust
Individual Berry Tarts:
Prepare crust as directed, except divide dough into eight equal portions. Press each dough portion onto the bottoms and up the sides of eight 31/2-inch individual tart pans with removable bottoms. Bake as directed, except after removing foil, reduce baking time to 4 to 6 minutes. Prepare lemon cream as directed. Spread cream evenly in the bottoms of the cooled crusts. Top with berries and, if desired, garnish with whipped topping and mint. Remove sides of pans. Makes 8 tarts.