Ingredients Jump to Instructions ↓

  1. 1 15 oz. pkg. rolled refrigerated unbaked pie crust s (2) Nonstick cooking spray

  2. 2 tablespoons sugar

  3. 1 tablespoon cornstarch

  4. 1 12 oz. pkg. frozen mixed berries

  5. 1 tablespoon lemon juice

  6. 1/3 cup whipping cream

  7. 1/4 cup purchased lemon curd

  8. 1 teaspoon sugar

  9. 1/4 teaspoon vanilla Mint sprigs

Instructions Jump to Ingredients ↑

  1. Let pie crusts stand at room temperature for 15 minutes. Preheat oven to 400°. Lightly coat twelve 2½ inch muffin cups with cooking spray. For pastry shells, unroll pie crusts. Use a 3½ to 4 inch round cutter to cut 6 rounds from each crust. Press rounds into prepared muffin cups, pleating to fit. For tartlet filling, in a medium bowl combine the 2 tablespoons of sugar with the cornstarch; stir in berries and lemon juice. Spoon berry mixture into pastry shells. Bake for 20 minutes or until pastry is golden. Cool in muffin cups on a wire rack. In a medium mixing bowl, combine the whipping cream, lemon curd, 1 teaspoon of sugar, and vanilla; beat with wire whisk or with electric mixer on medium speed until cream mixture mounds and is fluffy. Spoon on tarts. Garnish each tartlet with a mint sprig.


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