Lemon-Blackberry Mini Tarts


1/2-15 ounce package folded refrigerated unbaked piecrust (1 crust)
1/2-8 ounce package cream cheese, softened
1/4 cup purchased lemon curd
1 cup fresh blackberries
2 tablespoons seedless blackberry spreadable fruit
2 teaspoons lemon juice
4 mint sprigs
Powdered sugar


1.Let piecrust stand at room temperature 15 minutes. Preheat oven to 400 degree F. Unfold piecrust. Cut four 4-1/2- to 5-inch rounds from piecrust. Press rounds firmly into bottom and up sides of four 3-1/2- to 4-inch individual tart pans with removable bottoms. Trim crusts even with top of pans. Prick bottoms of each crust several times with tines of a fork. Place pans on a baking sheet. Bake for 10 to 12 minutes or until golden. Cool completely on wire rack.

2.In a small mixing bowl beat cream cheese and lemon curd with an electric mixer on medium speed until smooth. Divide filling among pastry shells, spreading evenly. Cover; refrigerate 2 hours or until well chilled.

3.Before serving, remove from pans; arrange tarts on plates. Arrange berries on each tart. Combine spreadable fruit and lemon juice; spoon over tarts. Add a mint sprig, and sift powdered sugar over tops. Makes 4 servings.

Recipe shared from: http://www.bhg.com/recipe/desserts/lemon-blackberry-mini-tarts/