Lemon Fruit Tarts

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.