14 Ratings
  • 4 Rating Star 5
  • 5 Rating Star 5
  • 1 Rating Star 2
  • 3 Rating Star 1
  • 0 Rating Star 1

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

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Ingredients

  • ½ 15 ounce folded refrigerated unbaked piecrust (1 crust)

  • ½ 8 ounce cream cheese, softened

  • ¼ cup purchased lemon curd

  • 1 cup fresh blackberries

  • 2 tablespoons seedless blackberry spreadable fruit

  • 2 teaspoons lemon juice

  • 4 mint sprigs

  • Powdered sugar

Directions

  • 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.

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  • 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.

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  • 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.

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Nutrition Facts

448 calories, 25 g fat (13 g saturated fat, 0 g polyunsaturated fat, 3 g monounsaturated fat), 56 mg cholesterol, 299 mg sodium, 54 g carbohydrates, 4 g fiber, 18 g sugar, 3 g protein.

Reviews (1)

14 Ratings
  • 4 Rating Star 5
  • 5 Rating Star 5
  • 1 Rating Star 2
  • 3 Rating Star 1
  • 0 Rating Star 1
03/30/2014
A fabulous, easy recipes that's sure to impress. Make it easier by using mini graham cracker shells found in the baking aisle.