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Author Notes: These cute little tarts are perfect for a Sunday Brunch!
Source: http://www.rhodesbread.com/recipes/view/lemon-tarts —Rhodes Bake-N-Serv
- 6 Rhodes Dinner Rolls, thawed to room temperature
- 10 ounces jar lemon curd
- whipped topping
- Spray counter lightly with non-stick cooking spray. Roll each roll into a 5x10-inch rectangle. Using a 5-inch flower shaped cookie cutter, cut two flowers out of each rectangle. Carefully place each flower into a sprayed muffin cup. Press the petals against the sides of the cups.
- Cover with plastic wrap and let rest 15 minutes. Remove wrap and press the petals again. Poke the bottoms a few times to prevent bubbles from forming. Bake at 375°F 5-7 minutes or until tips are golden brown. Remove flowers from muffin tin and place on cooling rack.
- When cool, fill each one with about a tablespoon of lemon curd. Garnish with a small amount of whipped topping.