Luscious Lemon-Lime Cream Tarts

These stunning citrus tarts are a refreshing way to end your meal! ...MORE + LESS -

1/2 pkg (425 g) Pillsbury* Refrigerated Pie Crusts

1/3 cup (75 mL) granulated sugar

2 tbsp (25 mL) butter,softened

1 tbsp (15 mL) grated lemon rind

3 tbsp (45 mL) lemon juice

1 egg yolk

Cream Cheese Filling

1/3 cup (75 mL) cream cheese, softened

2 tbsp (25 mL) icing sugar

2 tbsp (25 mL) whipping cream

Whipped cream

Strips of lime peel

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1

Heat oven to 450°F (230° C). Cut four 4-inch (10 cm) rounds from crust. Press each crust into 4-inch (10 cm) tart pan; prick bottom with fork. Bake for 5 to 9 minutes or until golden brown. Cool 15 minutes or until complete cooled.
2

Lemon Curd Filling: Meanwhile, in small sauce pan combine granulated sugar, butter, lemon and lime rind, lemon juice and egg yolk until well blended. Cook over low heat, stirring constantly, until mixture thickens.Cool.
3

Cream Cheese Filling: Meanwhile, in small bowl, combine cream cheese, icing sugar and whipping cream; beat until smooth. Divide evenly into cooled tarts.
4

Spoon cooled lemon curd evenly on top of cream cheese in shells to within 1/4 inch (6 mm) of edges. Garnish with whipped cream and lime peel strips.

Kitchen Tip: Make Ahead Tip: The tart crusts can be made ahead. Assemble and bake the crusts, then cool them. Wrap them tightly and freeze them for up to one week.