13 Jun Simply Scrumptious Lemon Tarts
|Serves 10 to 16|
1 cup whole milk
|Preheat oven to 450°F|
Set aside 1 pie crust pouch for approximately 20 minutes or until it reaches room temperature. Any remaining crusts may be refrigerated for use at another time. Also, lightly flour a cutting board and rolling pin.
In a medium electric mixer bowl, beat the pudding mix and milk for 2 to 3 minutes at medium speed. Or, use a wire whisk and mix until fully blended. Stir in the zest and place the bowl in the refrigerator.
After removing the crust from its pouch, use the rolling pin to roll it to 15-inches in diameter. Now, using a lightly floured 3-inch round cutter, cut 16 rounds of crust (discard the scraps). Use cooking spray lightly to cover a muffin pan (or pans) for 2 ¾ inch muffins. Gently press the crusts into the holes. With a fork, prick each crust numerous times. Allow the crust to bake for 5 to 7 minutes or until lightly golden brown. Carefully remove each crust from the pan and allow them to cool fully.
Finally, use a spoon to fill the tart shells with the lemon mixture. These tarts are best served cool or at room temperature. Garnish as desired along with a dollop of whipped cream on the top.
• Best garnish is fresh berries and/or whipped cream.