Mini Fruit Tarts
Mini Fruit Tarts
“The freshness of ripe summer berries paired creamy smooth zing of lemon curd are a perfect bite sized sweet treat.” — Andrea CorrealeThis recipe is courtesy of Elegant Affairs.
Prep Time
10
minutes
Cook Time
20
minutes
Servings
24
Total time: 30 minutes
Ingredients
- 1 tube of sugar cookie dough
- 1 jar of lemon curd
- 8 ounce raspberries
- 8 ounce blueberries
- 2 non-stick mini cupcake pans
Directions
- Buy pre-made sugar cookie dough.
- Line a mini cupcake pan with dough creating cookie cups, place second cupcake pan on top pressing slightly. Bake as instructed on package, removed from oven and let cool.
- Fill cookie cups with lemon curd.
- Top with fresh fruit and cover with plastic wrap.
- Pop in fridge to chill until ready to serve.