Last night we had a little event called Laurel Tribute spotlighting our Young Women who have graduated and are moving on to college life and I got to make the treats, woo hoo! This one is a Pampered Chef recipe that came with the Pampered Chef Mini Tart Pans. They were delicious and easy to make!
18 creme filled lemon sandwich cookies, finely crushed (I crushed them in my food processor)
6 tablespoons (3/4 stick) butter, melted
filling and topping
1/4 cup prepared lemon curd (I made some homemade lemon curd for this which is very tasty and very easy to make, click here for recipe)
1 cup frozen whipped topping, thawed
1 pint fresh raspberries
powdered sugar, optional
1 Preheat oven to 350. For crusts, combine cookie crumbs and butter and mix until moistened. Divide crumb mixture evenly between 6 mini tart pans, pressing firmly into bottom and up sides. Place tart pans on baking sheet. Bake 8 – 9 minutes or until crusts are set. Remove pan from oven and transfer tart pans to cooling rack and cool completely then carefully remove crusts from tart pans.
2 For filling, combine lemon curd and whipped topping and mix well. For each tart, divide filling evenly over crust and top with raspberries. Sprinkle with powdered sugar if desired. (I piped the topping onto the tart shells then topped with a raspberry and a mint leaf from my garden.)
Yield: I doubled the recipe and it made 17 tarts with some leftover filling.