Lime Tartlets
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Lime Tartlets
Admin Sun Oct 25, 2009 8:05 pm
Lime Tartlets
2 (15 oz) pkg. refrigerated pie pastry
1 (8 oz) pkg. cream cheese softened
1 C. plain yogurt
3 T. confectioners' sugar
1 (10 oz) jar lime curd divided
Whipped cream and lime slices optional
Roll out each pastry on a lightly floured surface. Using a 2/12" round cookie cutter, cut out 12 circles from each pastry. Press rounds onto the bottoms and up the sides of greased miniature muffin cups. Prick bottoms with a fork.
Bake at 450 for 8-10 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire rack.
In a large bowl, beat the cream cheese, yogurt and confectioners' sugar until smooth. Stir in 1/2 C. lime curd. Spoon into tartlet shells; top with remaining lime curd. Garnish with whipped cream and lime slices if desired.
2 (15 oz) pkg. refrigerated pie pastry
1 (8 oz) pkg. cream cheese softened
1 C. plain yogurt
3 T. confectioners' sugar
1 (10 oz) jar lime curd divided
Whipped cream and lime slices optional
Roll out each pastry on a lightly floured surface. Using a 2/12" round cookie cutter, cut out 12 circles from each pastry. Press rounds onto the bottoms and up the sides of greased miniature muffin cups. Prick bottoms with a fork.
Bake at 450 for 8-10 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire rack.
In a large bowl, beat the cream cheese, yogurt and confectioners' sugar until smooth. Stir in 1/2 C. lime curd. Spoon into tartlet shells; top with remaining lime curd. Garnish with whipped cream and lime slices if desired.
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