Lemon Curd Tarts

1 package phyllo dough sheets.

Lay the phyllo dough out flat. If the dough cracks and crumbles as you are spreading it out, the dough is old and you need to start over with a new box.

When the dough is flat, cover it with a damp towel. Remove one sheet and spray it with PAM, remove a second sheet-place it on top of the first sheet and spray it with PAM. Add one more sheet for a total of three and spray with PAM. Cut the stack into 8 equal-size pieces and press it into a mini muffin tin. Repeat this process until you have the desired number of phyllo cups.

Bake at 375 degrees F for about 6 minutes. Watch the tart shells very carefully - they will burn quickly. Remove the shells from the oven and cool. Store at room temperature or in the freezer for up to 6 months.

Lemon Curd Filling
8 ounces heavy whipping cream
1 teaspoon cornstarch
1/4 cup confectioners' sugar
1 cup lemon curd

Stir cornstarch into heavy cream; beat on high speed, adding the confectioners' sugar a small amount at a time. Beat until the cream is heavy enough to hold a peak. By hand, fold in the lemon or lime curd and chill. Spoon into the prepared phyllo dough cup and top with a berry.