Lemon Mini Tarts

Cute individual desserts are quick to make, using refrigerated pie crust. When you want just a little sweet, they’re the ticket!

Lemon Mini Tarts

PillsburyRecipe by Pillsbury

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15 minutes

25 minutes

16 tarts

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Nutrition Info

  • 1 Tart
  • 80
  • 3 1/2g
    (Saturated Fat 1 1/2g, Trans Fat 0g)
  • 0mg
  • 160mg
  • 12g
    (Dietary Fiber 0g, Sugars 5g)
  • 1g
  • Percent Daily Value*
  • 0%
  • 0%
  • 0%
  • 0%
  • Exchanges
  • 1/2
  • 1/2
  • 1/2
  • Carbohydrate Choices
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Turn these into banana cream tarts by using banana instant pudding and pie filling mix and sliced bananas.

  • Bake and freeze the crusts up to 3 months ahead.

Ingredients

  • 1  cup milk
  • 1  box (4-serving size) lemon instant pudding and pie filling mix
  • 1  teaspoon grated lemon peel
  • 1  crust from 1 box Pillsbury® refrigerated pie crusts
  • Strawberry halves, lemon slices or other fresh fruit
  • Fresh mint leaves

Directions

  1. 1In medium bowl, beat milk and pudding mix 2 minutes with electric mixer at medium speed or 2 to 3 minutes with wire whisk until well blended. Stir in lemon peel. Refrigerate.
  2. 2Allow 1 pie crust pouch to stand at room temperature 15 to 20 minutes. (Refrigerate remaining crust for another use.)
  3. 3Heat oven to 450°F. Remove pie crust from pouch. Using rolling pin, roll crust to 15-inch diameter. With lightly floured 3-inch round cutter, cut 16 rounds from crust; discard scraps. Fit rounds into 16 (2 3/4-inch) ungreased muffin cups, pressing in gently. Generously prick crusts with fork. Bake 5 to 7 minutes or until very light golden brown. Remove from pan; cool completely.
  4. 4Spoon lemon filling into tart shells. Garnish with sliced fruit and mint leaves. If desired, sprinkle with powdered sugar.

Categories: Course, Desserts

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