Mini Flower Shaped Lemon Tarts
These are the cutest little lemon tarts you ever did see! They are easy to make and so delicious. Perfect for Mother's Day, Easter and showers.
Mini Flower Shaped Lemon Tarts
These are the cutest little lemon tarts you ever did see! They are easy to make and so delicious. Perfect for Mother's Day, Easter and showers.
Ingredients
- 1 box (14.1 oz) refrigerated Pillsbury Pie Crusts, softened as directed on the box.
- 1 box (3.2 oz) Jell-O Lemon Instant Pudding Mix
- 2 cups whole milk (for pudding)
- 1/2 cup powdered sugar
Instructions
- Heat oven to 350°.
- Remove one crust from the pouch. On a lightly floured surface or baking mat, unroll the crust, and roll into a 12-inch circle. With a 3 1/2 to 4-inch flower-shaped cookie cutter, cut 8 flowers from the crust, and repeat for the remaining crust.
- Carefully place 1 cutout inside each of 16 ungreased mini muffin cups, staggering them every other cup, and firmly pressing them down into the bottom. Gently fold petals flat around the top of the pan.
- Prick the bottom and sides a few times with a fork. Bake 7 to 10 minutes, or until light golden brown. Cool 5 minutes in pan; gently remove shells from pan to cooling rack. Cool completely, about 15 minutes.
- Make lemon pudding according to the directions on the box.
- Pipe or spoon 3 teaspoons of pudding in each shell.
- Using a fine-mesh sieve, lightly sprinkle petals with 1 to 2 teaspoons of powdered sugar. Don't worry! The powdered sugar will be absorbed in the pudding and you will be left with the cutest little flower.
- Refrigerate until ready to serve.
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