Mixed Berry Tartlets
Recipe from
Better Homes and Gardens
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.
Servings:
Makes 12 servings.
Prep Time:
25 mins
Total Time:
50 mins
Ingredients
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1 15-oz. pkg.rolled refrigerated unbaked pie crusts (2)see savings
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Nonstick cooking spraysee savings
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2 Tbsp.sugarsee savings
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1 Tbsp.cornstarchsee savings
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1 12-oz. pkg.frozen mixed berriessee savings
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1 Tbsp.lemon juicesee savings
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1/3 cupwhipping creamsee savings
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1/4 cuppurchased lemon curdsee savings
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1 tsp.sugarsee savings
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1/4 tsp.vanillasee savings
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Mint sprigs (optional)see savings
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Directions
1.
Let pie crusts stand at room temperature for 15 minutes. Preheat oven to 400 degrees 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.
2.
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.
3.
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 information
Per serving: Calories 229, Total Fat 12 g, Saturated Fat 5 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 17 mg, Sodium 152 mg, Carbohydrate 29 g, Total Sugar 7 g, Fiber 2 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 13%, Calcium 1%, Iron 1%.
Percent Daily Values are based on a 2,000 calorie diet
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