Recipe: Mixed Berry Tartlets
1 15-oz pkg. rolled refrigerated unbaked pie crusts (2 crusts)
non stick cooking spray
2 Tbs. Sugar
1 Tbs. Cornstarch (I recommend using more...maybe 2-3 Tbs)
1 12-oz pkg frozen mixed berries (I bought 2 and used about 1 1/2 bags)
1 Tbsp. lemon juice
1/3 c. whipping cream
1/4 c. purchased lemon curd
1 tsp. sugar
1/4 tsp. vanilla
1. Let pie crusts stand at room temperature for 15 minutes. Preheat oven to 400. Lightly coat twelve 2 1/2-inch muffin cups with cooking spray. For pastry shells, unroll pie crusts. Use a 3 1/2-4" round cutter to cut 6 rounds from each crust. Press rounds into prepared muffin cups, pleating to fit.
2. For filling, in a medium bowl combine 2 Tbs. sugar, cornstarch, berries and lemon juice. Spoon into pastry. Bake for 20 minutes or until pastry is golden. Cool in muffin cups for 5 minutes, carefully remove tartlets.
3. In a medium bowl combine whipping cream, lemon curd, 1 tsp. sugar and vanilla; beat with wire whisk or with electric mixer until cream mixture mounds and is fluffy. Spoon on tartlets.
**Note** My lemon curd/whipping cream mixture did not get mounded and fluffy...I think next time I'll whip the cream first and then fold it together with the curd.
With Joy UNquenchable,