Recipe: Mixed Berry Tartlets

As promised (though a few days late) I'm posting the recipe for the Mixed Berry Tartlets I made for company a few weeks ago. What I liked about this other than it's simplicity, was that it was light, refreshing and fairly lower in calories than the Peanut Butter Pound Cake I normally make. Everyone raved over how good they were and they will definitely go on the list to make again! Unfortunately because I was running around that day I did not photograph my own so I borrowed BHG picture (which is where I got the recipe).

 Printable Recipe

Ingredients:

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,