Mini Pecan Lemon Berry Tarts

Mini Pecan Crusts:
• 2 cups pecan pieces
• 1/4 cup butter, melted
• 2 Tbs sugar

Lemon Filling:
• 1/2 cup lemon curd
• 1/2 cup blueberries, raspberries or combination
• Powdered sugar, for dusting (optional)

To make mini pecan crusts: Preheat oven to 350 degrees. Line mini muffin tin with paper liners or spray with nonstick cooking spray.
In food processor, blend pecan pieces, butter and sugar until mixture forms coarse dough.
Scoop about 2 teaspoons pecan mixture in each muffin tin. Use back of wooden spoon or fingers to press mixture evenly along bottom and up sides of each muffin cup.
Bake 12 minutes, or until crusts are golden brown. Allow crusts to cool completely before removing from pan.
To assemble crusts: Spoon 1 teaspoon lemon curd into each mini pecan crust. Top with one raspberry or three small blueberries. Dust with powdered sugar, if desired.