1 (15 ounce) package rolled refrigerated unbaked pie crusts (2)
nonstick cooking spray
2 tablespoons sugar
1 tablespoons cornstarch
1 (12 ounce) package frozen mixed berries
1 tablespoon lemon juice
1/3 cup whipping cream
1/4 cup purchased lemon curd
1 teaspoon sugar
1/4 teaspoon vanilla
Fresh mint sprigs, optional
Let piecrust stand according to package directions.
Preheat oven to 400 degrees.
Lightly coat twelve 2 1/2 inch muffin cups with cooking spray.
For pastry shells, unroll pie crusts on lightly floured surface.
Use 3 1/4 to 4 inch round cutter to cut 6 rounds from each crust.
Press rounds into prepared muffin cups, pleating to fit.
For tartlet filling, in medium bowl combine the 2 tablespoons sugar and cornstarch; stir in mixed berries and lemon juice.
Spoon filling into pastry shells.
Bake about 20 minutes or until pastry is golden.
Cool in muffin cups on wire racks for 5 minutes.
Carefully remove tartlets from muffin cups; cool completely on wire rack.
In medium mixing bowl combine whipping cream, lemon curd, the 1 teaspoon sugar, and vanilla; beat with wire whisk or with electric mixer on medium speed until cream mixture mounds and is fluffy.
Spoon on tartlets.
Garnish each with a mint sprig.
Makes 12 tartlets.
Better Homes and Garden Cookbook