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:

1. Preheat oven to 350°F. Spray a mini muffin pan with cooking spray that has flour in it. Set aside
2. Roll out the pie crusts and with a flower cookie cutter cut out the flower tart shells.
3. Re-roll the scraps and cut more flowers.
4. Place the flower shapes in the mini muffin tin, leaving an empty space between pies.
5. 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.
6. Bake tarts for about 8-10 minutes or until lightly golden around the edges.
7. Allow to cool. Remove from the pan carefully.
8. Fill cooled tart shell with a couple teaspoons of lemon pie filling or custard.
9. 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