Creamy Citrus Tartlets

1. 1

   Bake pastry shells according to package directions; cool completely.

2. 2

   Beat 1/2 cup whipping cream, orange curd, and 1/4 teaspoon almond extract at medium speed with an electric mixer until thickened and soft peaks form. Spoon the mixture evenly into half of pastry shells.

3. 3

   Beat lemon curd, remaining cream, and remaining extract at medium speed with an electric mixer until thickened and soft peaks form. Spoon into remaining shells. Chill tartlets 1 hour. Garnish, if desired.

4. 4

   *Strawberry curd may be substituted.

5. 5

   Note: For testing purposes only, we used Dickinson's Orange Curd and Lemon Curd.

* Per serving · 4 servings · Values may vary.

No additional tips available.