Creamy Lemon-Raspberry Tarts
Ingredients:
| Crusts |
| 18 |
crème-filled lemon sandwich cookies, finely crushed (about 2 cups/500 mL crumbs) |
| 6 |
tbsp (90 mL) butter (3/4 stick), melted |
| Filling & Topping |
| 1/4 |
cup (50 mL) prepared lemon curd |
| 1 |
cup (250 mL) frozen whipped topping, thawed |
| 1 |
pint fresh raspberries |
| |
Powdered sugar (optional) |
Directions:
| Preheat oven to 350ºF (180ºC). For crusts, combine cookie crumbs and butter in medium mixing bowl; mix until moistened. Divide crumb mixture evenly among Mini Tart Pans, pressing firmly into bottom and up sides using fingertips. Arrange tart pans on Large Sheet Pan. Bake 8-9 minutes or until crusts are set. Remove sheet pan from oven. Transfer tart pans to Stackable Cooling Rack; cool completely. Carefully remove crusts from tart pans. |
| For filling, combine lemon curd and whipped topping in small mixing bowl; mix well. For each tart, divide filling evenly over crust; top with raspberries. Sprinkle with powdered sugar, if desired. |
Yield: 6 servings
Nutrients per serving: (1 tart): Calories 380, Total Fat 21 g, Saturated Fat 11 g,
Cholesterol 40 mg, Sodium 240 mg, Carbohydrate 43 g, Fiber 3 g, Protein 2 g
