Dessert

Lemon Blackberry mini tarts is for Dessert.

Lemon Blackberry mini tarts takes several minutes to prepare.

Lemon Blackberry mini tarts takes several minutes to cook.

Lemon Blackberry mini tarts makes 4 servings.

The ingredients for Lemon Blackberry mini tarts are:

1 pre-made refrigerated unbaked piecrust (you will use about 3/4 of it) (or homemade crust)
4 ounces reduced fat cream cheese, softened
1/4 cup purchased lemon curd (or use homemade)
1 cup fresh blackberries
1 tablespoon seedless blackberry spreadable fruit
2 teaspoons lemon juice

Here is how you make Lemon Blackberry mini tarts:

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.

The nutritional information for Lemon Blackberry mini tarts is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 295.6

• Total Fat: 14.9 g
• Cholesterol: 35.0 mg
• Sodium: 283.3 mg
• Total Carbs: 35.0 g
• Dietary Fiber: 2.1 g
• Protein: 4.3 g