Lemon Berry Tartlets


I’ve been making this recipe for years, now.  It’s one of those desserts that look very fancy and tastes great, yet takes hardly any effort to create.  Though you can make it in a traditional tart pan, there is something so fun about making mini ones! I made these individual portions in a muffin tin, so that they would be easy to eat with your fingers.  The crust is the cookie tart pastry which I also used for the strawberry tart.

lemon berry tartlets

Lemon Berry Tartlets


Cookie Tart Pastry

1/2 cup lemon curd

8 oz. cream cheese, softened

3 cups assorted summer berries


1. Bake cookie tart pastry; remove from muffin tin and cool on a wire rack.

2. Beat lemon curd and cream cheese together in a medium bowl.

3. Spread mix into cool crusts and refrigerate for at least one hour.

4. Arrange berries on top. Store covered in the refrigerator.


Cookie Tart Pastry


1 1/4 cups all-purpose flour

1/2 cup butter

2 Tbsp brown sugar

1 large egg


1. Heat oven to 400*F (200*C).

2. Mix all ingredients until dough forms. Press firmly and evenly into a 12 count muffin tin.

3. Bake 10-12 minutes, or until light brown; cool.

Original recipe from: http://www.bettycrocker.com/recipes/lemon-berry-tart/0ef75e86-22aa-4978-b192-a2ad1d19ae73?sr=2&st=7#/?term=lemon+berry+tart&pi=1&mr=10



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