Directions:
- 1.Let pie crusts stand at room temp for 15 min. Preheat oven to 400 F. Lightly coat six muffin cups with cooking spray.
- For pastry shells, unroll pie crusts. Use a 4-inch round cutter to cut six rounds from crusts. Press rounds into prepared muffin cups, pleating to fit.
- 2. For tartlet filling, in a medium bowl combine the 2 Tsp. of sugar and the cornstarch; stir in berries and lemon juice. Spoon berry mixture into pastry shells. Bake for 20 minutes UNTIL PASTRY IS GOLDEN BROWN. Cool muffin cups on a wire rack for 5 min. Carefully remove tartlets from muffing cups; cool completely on wire rack.
- 3. In a medum mixing bowl combine whipping cream, lemon curd, 1 tsp. sugar and vanilla; beat with wire whisk or with electric mixer on med spd. until cream mixure mounds and is fluffy. Spoon on tarts. Garnish with Mint sprig or use lemon zester for a lemon squigle.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 381.25 Kcal (1596 kJ) | ||
| Calories from fat | 186.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.73g | 32% | |
|---|---|---|---|
| Cholesterol | 9.04mg | 3% | |
| Sodium | 301.11mg | 13% | |
| Potassium | 75.54mg | 2% | |
| Total Carbs | 45.95g | 15% | |
| Sugars | 4.82g | 19% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 2.83g | 6% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 15.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 269.8 Kcal (1130 kJ) | ||
| Calories from fat | 132.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.67g | 32% | |
|---|---|---|---|
| Cholesterol | 6.4mg | 3% | |
| Sodium | 213.09mg | 13% | |
| Potassium | 53.46mg | 2% | |
| Total Carbs | 32.51g | 15% | |
| Sugars | 3.41g | 19% | |
| Dietary Fiber | 1.01g | 6% | |
| Protein | 2g | 6% | |
| Vitamin C | 0.7mg | 2% | |
| Iron | 0.9mg | 7% | |
| Calcium | 11mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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