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.
Creamy Citrus Tartlets
Look for orange and lemon curds on the grocery aisle with the jams and jellies.
Yield: Makes 30 tartlets
- 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
- 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.
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Creamy Citrus Tartlets Recipe at a Glance