Mixed Berry Tartlets

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INGREDIENTS 

  • 1 16-oz. pkg. rolled refrigerated unbaked pie crusts (2) 
  • Nonstick cooking spray 
  • 2 Tblsp. sugar 
  • 1 Tblsp. cornstarch 
  • 1 12-oz. pkg. frozen mixed berries 
  • 1 Tblsp. lemonjuice 
  • 1/3 cup whipping cream
  • 1/4 cup purchased lemon curd 
  • 1 tsp. sugar
  • 1/4 tsp. vanilla
  • Mint sprigs (optional) 

PREPARATION 

Let pie crusts stand at room temperature for 15 minutes. Preheat oven to 400°F. Lightly coat twelve 2 1/2-inch muffin cups with cooking spray. For pastry shells, unrolled pie crusts. Use a 3 1/2- 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 sugar and 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 for 5 minutes. Carefully remove tartlets from muffin cups; cool completely on wire rack.

In a medium mixing bowl beat cream with wire whisk or with electric mixer on medium speed until it mounds and is fluffy; fold in lemon curd, 1 teaspoon sugar, and vanilla. Spoon on to tarts. Garnish each tartlet with a mint sprig.

Makes 12 servings.
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Before Decoration