Mini Lemon Flower Tarts

On the Menu Today~
Mini Lemon Flower Tarts~

I saw these cute tarts on pinterest about a month ago and
they are so darn cute,
I just had to make them.
With only three ingredients,
you can't go wrong..

If lemon curd isn't for you,
fill the cups with pudding, pie filling,
or a cream cheese filling
You can find the original recipe here: Inspiredreamer

Mini Lemon Flower Tarts

Ingredients

• 2 refrigerated pie crusts, thawed
• 1 can lemon pie filling or 1 jar lemon curd
• 1 to 2 tablespoons powdered sugar, for dusting tops
• whipped cream
• lemon flavored chips
• candied lemon peel

Cooking Directions

1. On floured work space unroll pie crusts. With a floured rolling pin, roll out each pie crust dough. Cut out as many flowers as possible. Re-roll scrapes and cut more flowers, if needed. Cut out 24 flower shapes.
2. Center each flower over a mini muffin depression. Fold alternate petals inward, gently push the dough down into the bottom. Gently push the outer petals against the muffin pan sides. Then push the inner 3 petals against the sides and outer 3 petals. Prick each bottom of shells with fork twice.
3. Bake at 425º for 5 to 7 minutes.
4. Remove shells to wire rack to cool.
5. Fill each shell with lemon curd or pie filling.
6. When shells are completely cool, dust "petals" with powdered sugar.
7. Top with whipped cream, garnish with candied lemon peel or other garnishes, if desired.

Lemon,  Pie, Tart, Cream

A Few Tips:

*Keep a close eye on flowers while baking
*Keeping oven door slightly ajar, if necessary
*Check after 5 minutes
*Some flowers will brown faster than others,
remove those to wire rack to cool, while the rest are baking,
bake remaining flowers 2 to 3 minutes longer*

Pie, Tart, Dessert, Lemon, Cream