Creamy Citrus Tartlets
2 (2.1-ounce) packages frozen mini phyllo pastry shells
1 cup whipping cream, divided
1/3 cup orange curd*
1/2 teaspoon almond extract, divided
1/3 cup lemon curd
Garnish: fresh mint leaves
Bake pastry shells according to package directions; cool completely.
Beat 1/2 cup whipping cream, orange curd, and 1/4 teaspoon almond extract at medium speed with an electric mixer until thickened and soft peaks form.
Spoon the mixture evenly into half of pastry shells.
Beat lemon curd, remaining cream, and remaining extract at medium speed with an electric mixer until thickened and soft peaks form.
Spoon into remaining shells.
Chill tartlets 1 hour.
Garnish, if desired.