oh, how posh!

1/2 of a 15-ounce package folded refrigerated unbaked piecrust (1 crust)

1/2 of an 8-ounce package cream cheese, softened

1/4 cup purchased lemon curd

1 cup fresh blackberries

2 tablespoons seedless blackberry spreadable fruit

2 teaspoons lemon juice

4 mint sprigs

Powdered sugar

Preparation

Let piecrust stand at room temperature 15 minutes. Preheat oven to 400 degree F. Unfold piecrust. Cut four 4-1/2- to 5-inch rounds from piecrust. Press rounds firmly into bottom and up sides of four 3-1/2- to 4-inch individual tart pans with removable bottoms. Trim crusts even with top of pans. Prick bottoms of each crust several times with tines of a fork. Place pans on a baking sheet. Bake for 10 to 12 minutes or until golden. Cool completely on wire rack.

In a small mixing bowl beat cream cheese and lemon curd with an electric mixer on medium speed until smooth. Divide filling among pastry shells, spreading evenly. Cover; refrigerate 2 hours or until well chilled.

Before serving, remove from pans; arrange tarts on plates. Arrange berries on each tart. Combine spreadable fruit and lemon juice; spoon over tarts. Add a mint sprig, and sift powdered sugar over tops.

Source: BHG