Mini Berries 'n' Cream Tarts (no bake)

Mini Berries 'n' Cream Tarts
  • 30 mini pre-baked phyllo shells
  • 1/3 package lowfat cream cheese (1/3 cup), softened
  • 2 tablespoons lemon curd
  • 2 tablespoons powdered sugar, plus extra for dusting
  • 1/2 cup heavy whipping cream
  • fresh assorted berries
Thaw the phyllo shells, about 30 minutes.  Using an electric hand mixer, beat the cream cheese, lemon curd and powdered sugar until smooth, about 2 minutes.  Add the whipping cream and beat for 2-3 more minutes, until soft peaks form.

Pipe about one tablespoon of filling into each shell; top with berries and sprinkle with powdered sugar.  Chill for an hour before serving to firm the filling up a little.

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