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
For pastry shells, preheat oven to 400°F. Allow pie crust to stand at room temperature 15 minutes.
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.
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.
Using Small Scoop, fill each pastry shell with generous scoop of lemon filling; spread evenly, if necessary.
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)
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.