Individual Lemon-Lime Cream Tarts

Fill refrigerated pie crust tarts with a cool, creamy filling that's packed with pleasing citrus flavor.

  • Prep Time 30 min
  • Total Time 45 min
  • Servings 4

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

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)

Garnish

Whipped cream
Strips of lime zest
Strips of lemon zest

  • 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.

Expert Tips

These elegant tarts can be made up to a day ahead of time.

Garnish with fresh raspberries.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tart
Calories
330
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
10g,
10%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
380mg
380%;
Total Carbohydrate
32g
32%
(Dietary Fiber
0g
0%
  Sugars
8g
8%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
4%;
Iron
0%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.