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Very Vanilla Lemon Tarts

very vanilla lemon tarts Dessert
Very Vanilla Lemon Tarts
  • Prep 30 min
  • Total 55 min
  • Servings 8
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Savour pastry pockets of sweet, creamy cheese kissed with tangy lemon. ...MORE + LESS -

Ingredients

1/2 cup lemon curd (from 250 mL jar)
6 teaspoons vanilla extract
1/2 cup ricotta cheese
1/4 cup plus 4 teaspoons icing sugar
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 egg, well beaten
2 lemons (2 teaspoons grated peel, 2 teaspoons juice and 8 lemon peel curls)

Steps

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  • 1
    Heat oven to 400°F. Line 2 baking sheets with parchment paper. In small bowl, mix lemon curd and 2 teaspoons of the vanilla; set aside. In another small bowl, mix ricotta cheese, 4 teaspoons of the icing sugar and 2 teaspoons of the vanilla; set aside.
  • 2
    Unroll pie crusts on work surface; roll each crust to 12-inch circle. With pizza cutter or knife, cut each crust into 8 wedges. Place 4 wedges on each baking sheet.
  • 3
    Spoon 1 tablespoon lemon curd mixture in centre of each wedge on baking sheets; top with 1 tablespoon ricotta mixture. Spread to within 1/2 inch of edges. Brush edges of crust with egg. Top with remaining pie crust wedges. Press edges with fork to seal. Prick tops of tarts 4 to 5 times with fork. Brush tops of tarts lightly with egg.
  • 4
    Bake 12 to 15 minutes or until golden brown. Cool 10 minutes; remove from baking sheets to cooling rack.
  • 5
    Meanwhile, in small bowl, mix remaining 1/4 cup icing sugar, remaining 2 teaspoons vanilla, the lemon peel and lemon juice until smooth. Spread glaze over warm tarts; garnish with lemon peel curls. Serve warm. Store covered.

Expert Tips

  • Bake-Off is a registered trademark of General Mills ©2014

Nutrition Information

Nutrition Facts

Serving Size: 8
Calories
320
% Daily Value
Total Fat
15
Saturated Fat
6
Trans Fat
0
Cholesterol
50
Sodium
300
Dietary Fiber
0
Sugars
5
Protein
4
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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