Look for orange and lemon curds on the grocery aisle with the jams and jellies.
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
How to Make It
Bake pastry shells according to package directions; cool completely.
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.
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.
*Strawberry curd may be substituted.
Note: For testing purposes only, we used Dickinson's Orange Curd and Lemon Curd.
These tarts appeared in Southern Living's Easy Entertaining 2008 guide as just lemon tarts (no orange). I made them last night for a dinner party. I found the flavor cloying and artificial, with a hint of something unpleasant that I couldn't place. I use SL recipes all the time and this is one of only two I wish I hadn't served to my guests. The recipe also made enough filling for five boxes of shells - quite a waste since the recipe is supposed to make 2 boxes.