Lemon Raspberry Mini Puff Pastry Tarts

Step 1

Remove Pepperidge Farm Puff Pastry to thaw according to package directions.

Step 2

Preheat oven to 400 degrees.

Step 3

Once thawed, unfold the dough onto a lightly floured surface.

Step 4

Using a pastry brush, lightly brush the dough with the beaten egg.

Step 5

Then, use a biscuit cutter or circle cookie cutter to cut the dough (1 got 12-15 circles per sheet).

Step 6

Place cut circles into the mini muffin tin pan cups. Gently stab the bottoms with a fork.

Step 7

Bake at 400 for about 15 minutes (until the pastry starts to become golden brown).

Step 8

While the dough bakes, prepare the lemon filling. In a small bowl, stir together the lemon curd and whipped cream until well combined (you should end up with a light yellow color & creamy texture).

Step 9

Remove pans from the oven and immediately press down the centers of the dough with a spoon to create wells.

Step 10

Fill with a spoonful of the lemon filling. Top with a raspberry & a dusting of powdered sugar!