I am now using this blog as a wish list of recipes I want to try. This summer I am trying out one new recipe a week. While I'm at work I have plenty of time to look at recipes that look like they would work. I'm going to post the recipe and then tell you how it goes once I actually make them. This is also nice because it will be like having a cook book online. Here is the recipe I want to try next.


Lemon-Blackberry Mini Tarts
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Makes: 4 servings
Prep: 20 minutes
Chill: 2 hours
Bake: 10 minutes
Cool: 30 minutes
Stand: 30 minutes

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Lemon-Blackberry Mini Tarts
Ingredients

* 1/2 of a 15-ounce package folded refrigerated unbaked piecrust (1 crust)
* 1/2 of an 8-ounce package cream cheese, softened
* 1/4 cup purchased lemon curd
* 1 cup fresh blackberries
* 2 tablespoons seedless blackberry spreadable fruit
* 2 teaspoons lemon juice
* 4 mint sprigs
* Powdered sugar

Directions

1. Let piecrust stand at room temperature 15 minutes. Preheat oven to 400 degree F. Unfold piecrust. Cut four 4-1/2- to 5-inch rounds from piecrust. Press rounds firmly into bottom and up sides of four 3-1/2- to 4-inch individual tart pans with removable bottoms. Trim crusts even with top of pans. Prick bottoms of each crust several times with tines of a fork. Place pans on a baking sheet. Bake for 10 to 12 minutes or until golden. Cool completely on wire rack.

2. In a small mixing bowl beat cream cheese and lemon curd with an electric mixer on medium speed until smooth. Divide filling among pastry shells, spreading evenly. Cover; refrigerate 2 hours or until well chilled.

3. Before serving, remove from pans; arrange tarts on plates. Arrange berries on each tart. Combine spreadable fruit and lemon juice; spoon over tarts. Add a mint sprig, and sift powdered sugar over tops. Makes 4 servings.
Nutrition Facts

* Servings Per Recipe 4 servings
* Calories 448,
* Total Fat (g) 25,
* Saturated Fat (g) 13,
* Monounsaturated Fat (g) 3,
* Polyunsaturated Fat (g) 0,
* Cholesterol (mg) 56,
* Sodium (mg) 299,
* Carbohydrate (g) 54,
* Total Sugar (g) 18,
* Fiber (g) 4,
* Protein (g) 3,
* Vitamin C (DV%) 15,
* Calcium (DV%) 3,
* Iron (DV%) 3,
* Percent Daily Values are based on a 2,000 calorie diet