Step 1

Bake pastry shells according to package directions; cool completely.

Step 2

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.

Step 3

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.

Step 4

*Strawberry curd may be substituted.

Step 5

Note: For testing purposes only, we used Dickinson's Orange Curd and Lemon Curd.