Instructions: Bake pastry shells according to package directions; cool completely.

Beat 1/2 cup whipping cream, orange curd, and 1/4 teaspoon almond extract at medium speed with an electric mixer until thickened and soft peaks form. Spoon the mixture evenly into half of pastry shells.

Beat lemon curd, remaining cream, and remaining extract at medium speed with an electric mixer until thickened and soft peaks form. Spoon into remaining shells. Chill tartlets 1 hour. Garnish, if desired.

This recipe yields 30 tartlets.

Comments: For testing purposes only, we used Dickinsons Orange Curd and Lemon Curd. Look for orange and lemon curds on the grocery aisle with the jams and jellies. Strawberry curd may be substituted for both of the citrus curds.

Yield: 30 tartlets

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