Shelly's Recipe

CREAMY CITRUS TARTLETS

Category: Tarts

2 (2.1 oz) pkg frozen mini phyllo pastry shells
1 cup whipping cream, divided
1/3 cup orange or strawberry curd
1/2 tsp almond extract, divided
1/3 cup lemon curd
Garnish: fresh mint leaves

Bake pastry shells according to pkg directions; cool completely. Beat 1/2 cup whipping cream, orange curd, and 1/4 tsp almond extract at medium speed with an electric mixer until thickened and soft peaks form. Spoon the mixture evenly into half of pastry shells.

Beat lemon curd, remaining cream, and remaining extract at medium speed with an electric mixer until thickened and soft peaks form. Spoon into remaining shells. Chill tartlets 1 hour. Garnish, if desired. (Look for orange and lemon curds on the grocery aisle with the jams and jellies.)