Individual Lemon Lime Cream Tarts Recipe

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Individual lemon lime cream tarts

Lynnda Cloutier

By
@eatygourmet

These elegant tarts can be made up to a day ahead of time.
Garnish with fresh raspberries. Source: unknown


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Ingredients

1 box refrigerated pie crusts, softened as directed on box
1 package (3 oz) cream cheese, softened
2 tablespoons powdered sugar
2 tablespoons whipping cream
1 teaspoon grated lime peel
1/4 cup lemon curd (from 10-oz jar)
whipped cream
strips of lime zest
strips of lemon zest

Directions Step-By-Step

1
Heat oven to 450°F. Unroll pie crust onto work surface. Use 4-inch round cutter to cut four 4-inch rounds from crust. Press each round into 4-inch tart pan; prick bottom with fork. Bake 5 to 9 minutes or until golden brown. Cool completely, about 15 minutes.
2
Meanwhile, in small bowl, beat cream cheese, powdered sugar and whipping cream with electric mixer on medium speed until smooth. Divide evenly among cooled tart shells.
3
In small bowl, stir grated lime peel into lemon curd until smooth. Spoon evenly over cream cheese mixture in shells to within 1/4 inch of edges. Garnish with whipped cream and strips of lime and lemon zest. Garnish with fresh raspberries.

About this Recipe

Course/Dish: Pies