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Lemon Blackberry Mini Tarts


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Serves | Prep Time | Cook Time

Ingredients

1/2 of a 15-ounce package folded refrigerated unbaked piecrust (1 crust)
1/2 of an 8-ounce package cream cheese, softened
1/4 cup purchased lemon curd
1 cup fresh blackberries
2 tablespoons seedless blackberry spreadable fruit
2 teaspoons lemon juice
4 mint sprigs
Powdered sugar


1/2 of a 15-ounce package folded refrigerated unbaked piecrust (1 crust)


1/2 of an 8-ounce package cream cheese, softened


1/4 cup purchased lemon curd


1 cup fresh blackberries


2 tablespoons seedless blackberry spreadable fruit


2 teaspoons lemon juice


4 mint sprigs


Powdered sugar


Directions


1. Let piecrust stand at room temperature 15 minutes. Preheat oven to 400 degree F. Unfold piecrust. Cut four 4-1/2- to 5-inch rounds from piecrust. Press rounds firmly into bottom and up sides of four 3-1/2- to 4-inch individual tart pans with removable bottoms. Trim crusts even with top of pans. Prick bottoms of each crust several times with tines of a fork. Place pans on a baking sheet. Bake for 10 to 12 minutes or until golden. Cool completely on wire rack.


2. In a small mixing bowl beat cream cheese and lemon curd with an electric mixer on medium speed until smooth. Divide filling among pastry shells, spreading evenly. Cover; refrigerate 2 hours or until well chilled.


3. Before serving, remove from pans; arrange tarts on plates. Arrange berries on each tart. Combine spreadable fruit and lemon juice; spoon over tarts. Add a mint sprig, and sift powdered sugar over tops. Makes 4 servings.


Pairs Well With


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