Rating: 4 stars
23 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 3

Dessert time is any time when you are serving this luscious mixed berry tartlet enhanced with a light and fluffy lemon curd and whipped cream topping.

Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
cool:
5 mins
bake:
20 mins
total:
50 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Let pie crusts stand at room temperature for 15 minutes. Preheat oven to 400°F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray. For pastry shells, unroll pie crusts. Use a 3-1/2-to 4-inch round cutter to cut 6 rounds from each crust. Press rounds into prepared muffin cups, pleating to fit.

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  • For tartlet filling, in a medium bowl combine the 2 tablespoons sugar and the cornstarch; stir in berries and lemon juice. Spoon berry mixture into pastry shells. Bake for 20 minutes or until pastry is golden. Cool in muffin cups on a wire rack for 5 minutes. Carefully remove tartlets from muffin cups; cool completely on wire rack.

  • In a medium mixing bowl combine whipping cream, lemon curd, 1 teaspoon sugar, and vanilla; beat with wire whisk or with electric mixer on medium speed until cream mixture mounds and is fluffy. Spoon on tarts. Garnish each tart with a mint sprig. Makes 12 servings.

Nutrition Facts

229 calories; fat 12g; cholesterol 17mg; saturated fat 5g; carbohydrates 29g; mono fat 1g; insoluble fiber 2g; sugars 7g; protein 1g; vitamin a 97.2IU; vitamin c 7.7mg; sodium 152mg; potassium 7mg; calcium 10.1mg; iron 0.2mg.
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