Individual Lemon-Lime Cream Tarts

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

Minutes

Total Time

45

Minutes

Makes

4

tarts

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.
Makes 4 tarts
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
These elegant tarts can be made up to a day ahead of time.
Garnish with fresh raspberries.

Nutrition Information:

1 Serving (1 Tart)
  • Calories 330
    • (Calories from Fat 190),
  • Total Fat 21g
    • (Saturated Fat 10g,
    • Trans Fat 0g),
  • Cholesterol 35mg;
  • Sodium 380mg;
  • Total Carbohydrate 32g
    • (Dietary Fiber 0g,
    • Sugars 8g),
  • Protein 3g;
Percent Daily Value*:
    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.