Subj : BH&G 1771
To   : ALL
From : DAVE DRUM
Date : Wed Feb 10 2021 16:57:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon-Blackberry Mini Tarts
 Categories: Pastry, Fruits, Citrus, Cheese
      Yield: 4 Servings
 
      1    Refrigerated, unbaked pie
           - crust from a 15 oz pkg
      4 oz Cream cheese; softened
    1/4 c  Purchased lemon curd
      1 c  Fresh blackberries
      2 tb Seedless blackberry
           - spreadable fruit
      2 ts Lemon juice
      4    Mint sprigs
           Powdered sugar
 
  Let piecrust stand at room temperature 15 minutes. Preheat
  oven to 400ºF/205ºC. 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.
  
  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.
  
  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.
  
  Better Homes & Gardens | September 2013
  
  MM Format by Dave Drum - 22 September 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

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