Mini Flower Tarts
Ingredients:
- 1 pkg. Frozen Unbaked Pie Crusts, brought to room temperature
- 1 cup (280g) Lemon Pie Filling or Custard
- Icing Sugar, optional
- Cha's Coconut Whipping Cream, optional
Directions:
- Preheat oven to 350°F. Spray a mini muffin pan with cooking spray that has flour in it. Set aside
- Roll out the pie crusts and with a flower cookie cutter cut out the flower tart shells.
- Re-roll the scraps and cut more flowers.
- Place the flower shapes in the mini muffin tin, leaving an empty space between pies.
- Press them into the bottom well and gently fold the petals back around the top of the muffin pan. Prick the bottoms with a fork.
- Bake tarts for about 8-10 minutes or until lightly golden around the edges.
- Allow to cool. Remove from the pan carefully.
- Fill cooled tart shell with a couple teaspoons of lemon pie filling or custard.
- Dust with icing sugar and top with coconut whipping cream (prepared according to label directions) if desired before serving.
Notes: Best served fresh, but will keep stored in an airtight container in the fridge for up to 3 days.
Prep Time: 10 minutes
Bake Time: 10 minutes
Total Time: 20 minutes
Yield: Approx. 15 mini tarts