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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I later adjusted it to make guava tartlets. this recipe works great though. Ingredients:
30 ounces refrigerated pie crusts (each pkg is 15 oz and contains 2 crusts) |
8 ounces cream cheese |
1 cup plain yogurt |
3 tablespoons confectioners' sugar |
1 (10 ounce) jar lime curd |
Directions:
1. In a medium bowl, beat cream cheese, yogurt, and sugar until smooth. Mix in only 1/2 cup of the lime curd. Refrigerate while you prepare the dough.
2. Preheat oven to 450 degrees.
3. Roll out the pie crust dough. Use a glass or a 2-1/2 inch round cookie cutter to cut about 12 circles per sheet. (I found I got about 18 per sheet, and the filling was enough for all of them.).
4. Form the dough circles into greased mini muffin tins and bake at 450 for 8 to 10 minutes. Let cool for 5 minutes in the tin before moving to a wire rack.
5. Once the crusts are cooled, fill them with the lime filling. Put a small dollop of the remaining lime curd on top of them, and, if desired, top with whipped cream and sprinkle with confectioner's sugar.
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