(Mini Lemon Blueberry Cream Tarts

• Vegetarian

• Produce

  • 15 Blueberries
  • 4 tbsp Lemon, zest

• Condiments

  • 1/4 cup Lemon curd, store-bought or homemade

• Baking & Spices

  • 9 Pie dough, refrigerated
  • 1/4 cup Powdered sugar

• Dairy

  • 1/2 cup Heavy whipping cream
  • 4 oz Whipped cream cheese

Found on alattefood.com

Description

Ingredients

• 9 refrigerated pie dough (I used Pillsbury)
• 1/2 cup heavy whipping cream
• 4 oz whipped cream cheese
• 1/4 cup powdered sugar
• 1/4 cup lemon curd (store bought or homemade
• 2 Tbsp lemon zest
• Blueberries (about 15-16)
• 2 Tbsp lemon zest

Directions

• Preheat oven to 350 degrees.
• Using a small biscuit cutter (I used a 2 1/2 size), cut out small dough rounds, about 15-16 (once you cut out the rounds, if you want to use the scraps and re-roll the dough out, you could probably get 4-5 more dough rounds out).
• Gently flatten each dough round slightly before placing in a mini muffin tin. Using a fork, poke each dough round a few times (the release of air will keep the dough from rising too much). Bake for 9-10 minutes, or until the tart shells are lightly golden brown in color. Allow to cool completely.
• While the tart shells are cooling, make the lemon cream filling. With a mixer, whip heavy cream until soft peaks form. Add in powdered sugar and lemon zest, and whip until stiff peaks form. Add in the whipped cream cheese, 2 oz at a time, whipping well after each addition.
• Gently fold lemon curd into the cream.
• With a spoon or a piping bag, add filling to each tart shell.
• Top each with a blueberry and bit of zest.
• Eat immediately, or keep refrigerated until ready to eat.
• Enjoy!