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Lemon Fruit Tarts

Nutrition Facts Canadian

Nutrition Facts
Valeur Nutritive
1 Portion 0g Total Servings: 0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories 
0
Fat / Lipides 0
g
0%
Saturated / Saturé 0
g
0%
+ Trans / Trans 
0g
Cholesterol / Cholestérol 0
mg
0%
Sodium / Sodium 
0mg
0%
Carbohydrate / Glucides 0
g
0%
Fibre / Fibres 0
g
0%
Sugars / Sucres 0
g
Protein / Protéines 0
g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
0%
Calcium / Calcium
0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts
Per 1 portion 0g Total Servings: 0

Amount Per Serving
Calories 
0
Calories from Fat 0
% Daily Value *
Total Fat 0
g
0%
Saturated Fat 0
g
0%
+ Trans 
0g
Cholesterol 
0mg
0%
Sodium 
0mg
0%
Total Carbohydrates 0
g
0%
Fiber 0
g
0%
Sugars 0
g
Protein 0
g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet


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Prep time

30 mins

Cook time

30 mins

Total time

300 mins

Ingredients

1 cup orange juice - no pulp (248 g)
1 large lemon - zested and juiced (6 g + 46 g)
½ cup granulated sugar (100 g)
¼ cup corn starch + ¼ cup water (30 g + 60 g)
1 cup cream 10% (242 g)
1½ packages Kinnikinnick Tart Shells - 18 tarts (360 g)
Optional: fresh fruit/whipping cream for decorating


Directions

Shells

  1. Preheat oven to 375°F (190°C). Place frozen Kinnikinnick Tart Shells on baking tray in a single layer. Let thaw.
  2. Pierce bottom of thawed tart shells with a fork to prevent air pockets from forming.
  3. Bake in preheated oven for 15 - 17 minutes. Remove from oven and let cool before filling.

Filling

  1. In a medium size pot combine sugar, orange juice, lemon zest and lemon juice. Whisk over medium heat until sugar is dissolved.
  2. Add cream to juice mixture and whisk until combined.
  3. Combine water and cornstarch in a small bowl to create a paste, add to mixture and continue to whisk over medium heat until mixture thickens (approx. 15 minutes).
  4. Remove mixture from heat and place in a bowl to cool slightly.

Assembly

  1. Fill cooled shells with filling.
  2. Let set in refrigerator for at least 4 hours.
  3. Top with fresh fruit and whipping cream if desired.


Tips & Variations

  • If using Kinnikinnick Pie Crusts - remove 2 crusts from freezer and invert on a piece of parchment paper. Remove foil container and let thaw for 1 hour.
  • Roll out thawed pie crust slightly on parchment paper.
  • Cut into (18) 2½”circles using 2 Kinnikinnick Pie Crusts. Place cutouts in tart foils or muffin pan.

Stock up your pantry

Pie Crusts

Weight: 390g/ 13.75oz
Qty/Pkg: 2

Read More

Tart Shells

Gamechanger. Melt-in-the mouth flaky tart shells await your sweet or savoury fillings, gluten-free & free from allergens. Tarts, quiches, mini-pies, whatever you can dream up. So versatile. Keep some in the freezer for surprise guests.
Weight: 240g
Qty/Pkg: 12
7.6 cm, 3"

Read More

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10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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