Rating: 3 stars
2 Ratings
  • 5 star values: 1
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  • 1 star values: 1

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

Recipe by Southern Living June 2002

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Yield:
Makes 30 tartlets
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Ingredients

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Directions

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  • Bake pastry shells according to package directions; cool completely.

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  • 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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