Note: To print recipe without the recipe index on the sidebar, scroll all the way down the bottom for the 'print page' option.
Makes (6) 4.75″ Mini Tarts
(You may have additional filling and crust ingredients left over)
Ingredients
8 oz. cream cheese, softened (I used Neufchâtel)
1 (10.5 oz.) jar lemon curd, or make your own microwave lemon curd
1 package Golden or Lemon Oreos, about 30 (or similar sandwich cookies, cream-filled centers included)
1 /2 cup (1 stick) unsalted butter, melted
To Make Cookie Crust:
Add Oreos (about 30, including the cream filling) to bowl of a food processor and pulse until fine crumbs. Pour in melted butter and pulse, mixing until well combined. Press mixture (about a heaping 1/3 cup) onto the bottom and up the sides of tart pans. Tip: Use the sides and bottom of a measuring cup or drinking glass to help press crumbs evenly into sides and bottom of tart pans.
Bake tart shells at 350 degrees F for about 10 minutes or until edges begin to turn light brown. Transfer tart pans to wire rack and allow crust to cool completely.
To Make Filling:
Beat softened cream cheese and lemon curd with electric mixer until smooth. Store in sealed container in refrigerator until ready to use.
When ready to serve, remove shells from tart pans and add your filling to the cooled crusts.
Garnish and serve tarts with assorted berries, whipped cream, mint leaves and /or edible flowers if desired. . . violas, pansies, nasturtiums, etc. Make sure edible flowers have not been sprayed or treated with chemicals.
Notes:
Add cut strawberries right before serving to prevent berries from weeping onto the surface of your filling.
Lemon Oreos are not very lemony, so if you can’t find them, use Golden Oreos or cookie of your choice, or graham cracker crust.
Adjust the ratio of cream cheese to lemon curd to your taste, whether you want it more cream-cheesy or more lemony.