Made with refrigerated pie pastry, these dainty tartlets are party-perfect. I like to serve them with a slice of melon.
—BILLIE MOSS WALNUT CREEK, CA
PREP: 30 MIN. • BAKE: 10 MIN./BATCH + COOLING • MAKES: 4 DOZEN
2 packages (15 ounces each) refrigerated pie pastry
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) plain yogurt
3 tablespoons confectioners’ sugar
1 jar (10 ounces) lime curd, divided
Whipped cream and lime slices, optional
1. Preheat oven to 450°. Roll out each pastry on a lightly floured surface. Using a 2 1/2-in. round cookie cutter, cut out 12 circles from each pastry. Press rounds onto the bottoms and up the sides of greased miniature muffin cups. Prick bottoms with a fork.
2. Bake 8-10 minutes or until golden brown. Cool 5 minutes before removing from pans to wire racks.
3. In a large bowl, beat cream cheese, yogurt and confectioners’ sugar until smooth. Stir in 1/2 cup lime curd. Spoon into tart shells; top with remaining lime curd. Garnish with whipped cream and lime slices if desired.
PER SERVING 1 tartlet equals 121 cal., 7 g fat (3 g sat. fat), 14 mg chol., 86 mg sodium, 13 g carb., 0 fiber, 1 g pro. Diabetic Exchanges: 1 starch, 1 fat.