Taste of Home
Lemon Cheesecake Tarts
TOTAL TIME: Prep: 30 min. Bake: 5 min. + cooling
YIELD: 2 dozen.
To make these cute tarts more quickly, add the filling to store-bought phyllo tart shells. —Sarah Gilbert, Beaverton, Oregon
Ingredients
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2 sheets refrigerated pie crust
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FILLING:
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1 package (8 ounces) cream cheese, softened
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1 teaspoon vanilla extract
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1 jar (10 ounces) lemon curd, divided
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1 container (8 ounces) frozen whipped topping, thawed
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1 cup fresh blueberries
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Confectioners' sugar, optional
Directions
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1.
Preheat oven to 450°. On a work surface, unroll crusts. Cut 24 circles with a floured 3-in. scalloped round cookie cutter, rerolling scraps as necessary. Press circles onto bottoms and partway up sides of ungreased muffin cups, smoothing edges. Prick bottoms generously with a fork.
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2.
Bake until light golden brown, 5-7 minutes. Remove from pans to wire racks to cool completely.
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3.
In a large bowl, beat cream cheese and vanilla until blended; beat in 1/4 cup lemon curd. Fold in a third of the whipped topping, then fold in remaining topping.
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4.
Spoon 2 tablespoons cream cheese mixture into each tart shell; top each with 1 teaspoon lemon curd. Top with blueberries; refrigerate until serving. If desired, dust with confectioners' sugar.
Nutrition Facts
1 tart: 166 calories, 9g fat (5g saturated fat), 22mg cholesterol, 95mg sodium, 18g carbohydrate (10g sugars, 0 fiber), 1g protein.
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