Lemon Mini Tarts

Lemon Mini Tarts

Cute individual desserts are quick to make, using refrigerated pie crust. When you want just a little sweet, they’re the ticket!

Prep Time



Total Time






cup milk
box (4-serving size) lemon instant pudding and pie filling mix
teaspoon grated lemon peel
crust from 1 box Pillsbury® refrigerated pie crusts
Strawberry halves, lemon slices or other fresh fruit
Fresh mint leaves
  1. In medium bowl, beat milk and pudding mix 2 minutes with electric mixer at medium speed or 2 to 3 minutes with wire whisk until well blended. Stir in lemon peel. Refrigerate.
  2. Allow 1 pie crust pouch to stand at room temperature 15 to 20 minutes. (Refrigerate remaining crust for another use.)
  3. Heat oven to 450°F. Remove pie crust from pouch. Using rolling pin, roll crust to 15-inch diameter. With lightly floured 3-inch round cutter, cut 16 rounds from crust; discard scraps. Fit rounds into 16 (2 3/4-inch) ungreased muffin cups, pressing in gently. Generously prick crusts with fork. Bake 5 to 7 minutes or until very light golden brown. Remove from pan; cool completely.
  4. Spoon lemon filling into tart shells. Garnish with sliced fruit and mint leaves. If desired, sprinkle with powdered sugar.
Makes 16 tarts
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Turn these into banana cream tarts by using banana instant pudding and pie filling mix and sliced bananas.
Bake and freeze the crusts up to 3 months ahead.

Nutrition Information:

1 Serving (1 Tart)
  • Calories 90
    • (Calories from Fat 30),
  • Total Fat 3 1/2g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 140mg;
  • Total Carbohydrate 14g
    • (Dietary Fiber 0g,
    • Sugars 7g),
  • Protein 0g;
Percent Daily Value*:
    • 0 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;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.