These cute little tarts are perfect for a Sunday Brunch! Full Recipe: http://www.rhodesbread.com/recipes/view/lemon-tarts
Cooking Time
Preparation Time :30 Min
Cook Time : 7 Min
Total Time : 37 Min
Ingredients
Serves : 6
6 pistachios
10ounces lemon curd
whipped topping
Directions
Spray counter lightly with non-stick cooking spray. Roll each roll into a 5x10-inch rectangle. Using a 5-inch flower shaped cookie cutter, cut two flowers out of each rectangle. Carefully place each flower into a sprayed muffin cup. Press the petals against the sides of the cups.
Cover with plastic wrap and let rest 15 minutes. Remove wrap and press the petals again. Poke the bottoms a few times to prevent bubbles from forming. Bake at 375°F 5-7 minutes or until tips are golden brown. Remove flowers from muffin tin and place on cooling rack.
When cool, fill each one with about a tablespoon of lemon curd. Garnish with a small amount of whipped topping.
