Creamy Citrus Tartlets

These party-perfect bite-size treats are easy to put together with frozen pastry shells and a four-ingredient cream filling. Mix and match flavors using lemon, orange, and strawberry curds. Garnish with fresh mint leaves.

Ingredients:

• 2 (2.1-ounce) packages frozen mini phyllo pastry shells
• 1 cup whipping cream, divided
• 1/3 cup orange curd*
• 1/2 teaspoon almond extract, divided
• 1/3 cup lemon curd*
• Garnish: fresh mint leaves

Directions:

1. Bake pastry shells according to package directions; cool completely.
2. Beat 1/2 cup whipping cream, orange curd, and 1/4 teaspoon almond extract at medium speed with an electric mixer until thickened and soft peaks form. Spoon the mixture evenly into half of pastry shells.
3. Beat lemon curd, remaining cream, and remaining extract at medium speed with an electric mixer until thickened and soft peaks form. Spoon into remaining shells. Chill tartlets 1 hour. Garnish, if desired.
4. *Strawberry curd may be substituted.
5. Note: For testing purposes only, we used Dickinson's Orange Curd and Lemon Curd.

Southern Living
JUNE 2002