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Individual Raspberry Lemon Tarts

Active Time: 20 Minutes

Total Time: 30 Minutes

Amount: 12 servings

1 (15 ounce) package Essential Everyday Refrigerated Pie Crust , (2 crusts)
1 (8 ounce) container Essential Everyday Frozen Original Whipped Topping , thawed
1/2 cup lemon curd
1 (6 ounce) container fresh raspberries

Unroll pie crust dough onto a work surface. Cut 12 (3-inch) circles out of each crust. Press into cups of 1 (12 count) greased muffin pan; prick bottoms and sides with a fork.
Bake in a preheated 450°F oven 8-10 minutes or until lightly browned. Remove from oven; cool 5 minutes in pan. Remove tart shells from pan and completely.
In large mixing bowl, fold thawed whipped topping and lemon curd together. Divide among cooled tart shells. Top with raspberries.