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© Meredith Corporation. All rights reserved. Used with permission.
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Let pie crusts stand at room temperature for 15 minutes. Preheat oven to 400°F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray.Unroll pie crusts; use a 3-1/2-to 4-inch round cutter to cut 6 rounds from each crust. Press rounds into prepared muffin cups, pleating to fit.
Combine 2 tablespoons sugar and cornstarch in a medium bowl; stir in berries and lemon juice. Spoon berry mixture into pastry shells. Bake for 20 minutes or until pastry is golden. Cool in muffin cups on a wire rack for 5 minutes. Carefully remove tartlets from muffin cups; cool completely on wire rack.
Combine whipping cream, lemon curd, the remaining 1 teaspoon sugar and vanilla in a medium bowl; beat with a wire whisk or an electric mixer on medium speed until cream mixture mounds and is fluffy. Spoon onto tarts. Garnish each tart with a mint sprig, if desired.