Fill refrigerated pie crust tarts with a cool, creamy filling that's packed with pleasing citrus flavor.
box Pillsbury™ refrigerated pie crusts, softened as directed on box
package (3 oz) cream cheese, softened
tablespoons powdered sugar
tablespoons whipping cream
teaspoon grated lime peel
cup lemon curd (from 10-oz jar)
Strips of lime zest
Strips of lemon zest
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.
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.
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.
These elegant tarts can be made up to a day ahead of time.
Garnish with fresh raspberries.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Tart
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.