Creamy Citrus Tartlets

Look for orange and lemon curds on the grocery aisle with the jams and jellies.

Yield: Makes 30 tartlets

Ingredients

• 2  (2.1-ounce) packages frozen mini phyllo pastry shells
• 1  cup  whipping cream, divided
• 1/3  cup  orange curd*
• 1/2  teaspoon  almond extract, divided
• 1/3  cup  lemon curd*
• Garnish: fresh mint leaves

Preparation

Bake pastry shells according to package directions; cool completely.

Beat 1/2 cup whipping cream, orange curd, and 1/4 teaspoon almond extract at medium speed with an electric mixer until thickened and soft peaks form. Spoon the mixture evenly into half of pastry shells.

Beat lemon curd, remaining cream, and remaining extract at medium speed with an electric mixer until thickened and soft peaks form. Spoon into remaining shells. Chill tartlets 1 hour. Garnish, if desired.

*Strawberry curd may be substituted.

Note: For testing purposes only, we used Dickinson's Orange Curd and Lemon Curd.