These tasty little tarts are just the thing when you need something quick for a spring gathering. The tangy lemon curd contrasts beautifully with the creamy vanilla filling and sweet blueberries.

Lemon Curd Cheesecake Tarts

Ingredients:

1 package (14.1 ounces) refrigerated pie pastry
8 ounces cream cheese, softened
1 teaspoon vanilla extract
10 ounces lemon curd, divided
8 ounces frozen whipped topping (like Cool Whip), thawed
1 cup fresh blueberries
Confectioners’ sugar, for dusting

Directions:

1. Preheat oven to 450°F.

2. On a work surface, unroll pastry sheets. Cut 24 circles with a floured 3-inch scalloped round cookie cutter, rerolling scraps as necessary. Press circles onto bottoms and partway up sides of ungreased mini muffin cups (I used two types of pan–one has deep wells and the other is shallow), smoothing edges. Prick bottoms generously with a fork.

3. Bake 5-7 minutes or until light golden brown. Remove from pans to wire racks to cool completely.

4. In a large bowl, beat cream cheese and vanilla until blended then beat in 1/4 cup lemon curd. Fold in a third of the whipped topping, then fold in remaining topping.

5. Spoon 2 tablespoons cream cheese mixture into each tart shell; top each with 1 teaspoon lemon curd. Top with blueberries; refrigerate until serving. Dust with confectioners’ sugar to serve.

Makes 2 dozen

Recipe from Simple & Delicious Magazine

Here’s a short song.

And a sweet song in a bit of a prickly way.

“The days floated like songs
No use for right or wrong
She said when it feels right
keep the path you’re on
We’re only made of mud
Flesh and bone and blood
Help me only feel our love”

Check out DYGL on the band’s Website where you can learn of upcoming shows and buy their music.

Learn more about Warehouse Eyes on their Website. You can buy the music on Bandcamp.

Cheers!