Yield
Makes 30 tartlets

Look for orange and lemon curds on the grocery aisle with the jams and jellies.

How to Make It

Step 1

Bake pastry shells according to package directions; cool completely.

Step 2

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.

Step 3

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.

Step 4

*Strawberry curd may be substituted.

Step 5

Note: For testing purposes only, we used Dickinson's Orange Curd and Lemon Curd.

Ratings & Reviews

MrsH0507's Review

MrsH0507
August 01, 2010
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.

slahsue's Review

Karen
March 07, 2012
N/A