Teatime Tartlets

Create the perfect dessert trio with these tiny tartlets complete with three luscious filling variations.


    Pastry Shells
  • 1/2 package (15 ounces) refrigerated pie crust (1 crust)
    Lemon Filling
  • 1 lemon
  • 1/3 cup sugar
  • 1 1/2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1/2 cup water
  • 1 tablespoon butter or margarine
  • 3-4 drops yellow food coloring (optional)
  • 1 cup frozen whipped topping, thawed
  • Fresh blueberries, raspberries or sliced strawberries


  1. For pastry shells, preheat oven to 400°F. Allow pie crust to stand at room temperature 15 minutes. 

  2. Roll crust into a 12-inch circle using lightly floured Baker's Roller®. Using Scalloped Bread Tube, cut out 12 pastry pieces; press one into each cup of 12-Cup Muffin Pan. Prick bottom of pastry with pastry tool. Bake 16-18 minutes or until golden brown. Let stand 5 minutes. Remove pastry shells from muffin pan to Stackable Cooling Rack; cool.

  3. For filling, zest lemon with Zester/Scorer using short strokes to measure 1 teaspoon zest; juice lemon with Juicer to measure 3 tablespoons juice. 

  4. Combine sugar, cornstarch and salt in (1 1/2-qt.) Saucepan. Using Stainless/Silicone Flat Whisk, stir in water. Bring to a boil over medium-high heat. Reduce heat; cook and stir 2 minutes. Remove from heat; stir in butter, zest and food coloring, if desired. Gradually stir in lemon juice.

  5. Using Small Scoop, fill each pastry shell with generous scoop of lemon filling; spread evenly, if necessary. 

  6. For garnish, attach open star tip to Easy Accent® Decorator; fill with whipped topping. Garnish pastry shells with whipped topping and fresh blueberries, raspberries or sliced strawberries.


  • 12 tartlets  servings of 1 tartlet

Nutrients per serving:

Calories 130, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 10 mg, Carbohydrate 16 g, Protein less than 1 g, Sodium 100 mg, Fiber 0 g 


U.S. Diabetic exchanges per serving:

1 starch, 1 fat (1 carb)


Cook's Tips:

When using the scalloped bread tube to cut the pastry, start on the outside edge of the crust. Cut 9 pastry pieces as close to each other and to the edge as possible; then cut 3 pastry pieces from the center. If necessary, roll crust out just enough to accommodate the 3 center pieces.

The pastry shells can be made up to 1 day in advance. Store the cooled baked shells in a resealable plastic food storage bag or airtight container at room temperature. 

Filled tarts can be made and garnished up to 8 hours in advance. Store covered in the refrigerator.

The curved end of the Citrus Peeler is handy for gently removing the baked pastry shells from the muffin pan.

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