Berry Tart Recipe

Ingredients:

• 1 package (15 ounces) rolled refrigerated unbaked pie crusts (2 crusts)
• Nonstick cooking spray
• 2 Tablespoons granulated sugar
• 1 Tablespoon cornstarch
• 1 package (12 ounces) frozen mixed berries
• 1 Tablespoon lemon juice
• 1/3 cup whipping cream
• 1/3 cup purchased lemon curd
• 1 teaspoon granulated sugar
• 1/4 teaspoon vanilla extract
• Fresh mint sprigs for garnish (optional)

Method:

1. Let piecrust stand according to package directions.
2. Heat oven to 400 degrees.
3. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray; set aside.
4. For pastry shells, unroll pie crusts on lightly floured work surface.
5. Use a 3-1/2 to 4-inch round cutter to cut 6 rounds from each crust.
6. Lay and press rounds into prepared muffin cups, pleating edges to fit.
7. For filling, in medium bowl combine the 2 Tablespoons sugar and cornstarch; stir into mixed berries along with the lemon juice. (no need to thaw berries - it will mix well as you stir)
8. Spoon filling into pastry shells.
9. Bake for about 20 minutes or until the pastry is deep golden brown.
10. Cool in muffin cups on wire rack for 5 minutes.
11. Carefully remove tartlets from muffin cups; cool completely on wire rack.
12. In medium mixing bowl, combine whipping cream, lemon curd, the 1 teaspoon sugar, and vanilla.
13. Beat with a wire whisk or with electric mixer until mixture mounds and is fluffy.
14. Spoon a dollop onto each tartlet and decorate with mint leaves

Categories: Appetizers