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INDIVIDUAL RASPBERRY LEMON TARTS

Active Time : 20 Minutes
Total Time : 30 Minutes
Serves : 12
INGREDIENTS
  • 1 15 ounce package refrigerated pie crust (2 crusts)
  • 1 8 ounce container frozen original whipped topping thawed
  • 1/2 cup lemon curd
  • 1 6 ounce container fresh raspberries
DIRECTIONS

Unroll pie crust dough onto a work surface. Cut 12 (3-inch) circles out of each crust. Press into cups of 1 (12 count) greased muffin pan; prick bottoms and sides with a fork.

Bake in a preheated 450°F oven 8-10 minutes or until lightly browned. Remove from oven; cool 5 minutes in pan. Remove tart shells from pan and completely.

In large mixing bowl, fold thawed whipped topping and lemon curd together. Divide among cooled tart shells. Top with raspberries.