Ingredients

The following ingredients have 16 Servings
  • 9 " refrigerated pie dough (I used Pillsbury)
  • 1/2 cup heavy whipping cream
  • 4 oz whipped cream cheese
  • 1/4 cup powdered sugar
  • 1/4 cup lemon curd (store bought or homemade
  • 2 Tbsp lemon zest
  • Blueberries (about 15-16)
  • 2 Tbsp lemon zest

Instruction

  • Preheat oven to 350 degrees.
  • Using a small biscuit cutter (I used a 2 1/2" size), cut out small dough rounds, about 15-16 (once you cut out the rounds, if you want to use the scraps and re-roll the dough out, you could probably get 4-5 more dough rounds out).
  • Gently flatten each dough round slightly before placing in a mini muffin tin. Using a fork, poke each dough round a few times (the release of air will keep the dough from rising too much). Bake for 9-10 minutes, or until the tart shells are lightly golden brown in color. Allow to cool completely.
  • While the tart shells are cooling, make the lemon cream filling. With a mixer, whip heavy cream until soft peaks form. Add in powdered sugar and lemon zest, and whip until stiff peaks form. Add in the whipped cream cheese, 2 oz at a time, whipping well after each addition.
  • Gently fold lemon curd into the cream.
  • With a spoon or a piping bag, add filling to each tart shell.
  • Top each with a blueberry and bit of zest.
  • Eat immediately, or keep refrigerated until ready to eat.
  • Enjoy!