2 (2.1 oz) pkgs frozen mini phyllo pastry shells
1 cup whipping cream
2/3 c lemon curd
½ tsp almond extract
Garnishes: fresh raspberries, blueberries, mint sprigs, lemon zest or slices
Bake pastry shells according to pkg directions; cool compleely (about 20 min).
Meanwhile, beat whipping cream, lemon curd, and almond extract @ medium speed with an electric mixer until thickened and soft peaks form. Spoon mixture into pastry shells. Chill tartlets 1 hour. Garnish, if desired.
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