2 packages (15 ounces each) refrigerated pie pastry
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) plain yogurt
3 tablespoons confectioners' sugar
1 jar (10 ounces) lime curd, divided
Whipped cream and lime slices, optional
Instructions
Roll out each pastry on a lightly floured surface. Using a 2-1/2-in. 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 racks.
In a large bowl, beat the cream cheese, yogurt and confectioners' sugar until smooth. Stir in 1/2 cup lime curd. Spoon into tart shells; top with remaining lime curd. Garnish with whipped cream and lime slices if desired. Yield- 4 dozen.
Originally Submitted
9/13/2010
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