cream.Press the pastry down onto the tart moulds and bake at 160°C for 15 minutes.In the meantime whip the cream and pour it into the cheese and egg mixture.Puor the cream mixture into the pastry shells and bake for 20 minutes.
Make these tarts this weekend. Printable RecipeMini Berries 'n' Cream Tarts30mini pre-baked phyllo shells 1/3 package lowfat cream cheese (1/3 cup), softened2 tablespoons lemon curd2 tablespoons powdered sugar, plus extra for dusting1/2 cup heavy whipping creamfresh assorted berriesThaw the phyllo shells, about 30 minutes. Using an electric hand mixer, beat the cream cheese, lemon curd and powdered sugar until smooth, about 2 minutes. 1/3 package lowfat cream cheese
In a blender, combine milk, blue cheese,and egg. Serve warm with Blue Cheese Dip. BLUE CHEESE DIP. In a medium bowl combine mayonnaise, sour cream, blue cheese, Worcestershire sauce, and ground black pepper
These paleo mini lemon tarts have an easy press-in crust and are totally honey-sweetened. I used honey in the crust and a little cinnamon to make it taste slightly reminiscent of a graham cracker crust