Mini Lemon Tarts
Servings 24 mini tarts
Ingredients
- 16 16 oz pre-made sugar cookie dough, pre-cut (package should make 24 cookies)
- Lemon curd
- Fresh raspberries and blueberries
Instructions
- Preheat the oven to 350 degrees. Coat two mini muffin pans very well with cooking spray.
- Break apart each square of the pre-cut cookie dough and roll it into a ball then press into the bottom and up the sides of each cavity of the prepared mini muffin pans.
- Place into the oven and bake for 8-10 minutes, or until just turning golden brown around the edges.
- Remove from the oven and allow to cool. The cookie center should sink to form a cup while it cools, if not then gently push the end of a wooden spoon into the center of each cookie to form a shallow cup.
- Remove the cookie cups gently from the muffin tin, using a butter knife if necessary. Allow them to cool completely on a wire rack.
- When ready to serve, spoon a dollop of lemon curd in each cooled cookie cup then top with a fresh berry. Serve and enjoy.