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individual lemon lime cream tarts

★★★★★ 1
a recipe by
Lynnda Cloutier
Mission Viejo, CA

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

★★★★★ 1

Ingredients For individual lemon lime cream tarts

  • 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

How To Make individual lemon lime cream tarts

  • 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.

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