Mixed Berry Tartlets
By á-174535
Ingredients
- 1 15 ounce rolled refrigerated unbaked pie crusts (2)
- Nonstick cooking spray
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 12 ounce frozen mixed berries
- 1 tablespoon lemon juice
- 1/3 cup whipping cream
- 1/4 cup purchased lemon curd
- 1 teaspoon sugar
- 1/4 teaspoon vanilla
- Mint sprigs (optional)
Details
Servings 12
Preparation time 25mins
Cooking time 25mins
Adapted from bhg.com
Preparation
Step 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.
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.
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