LEMON COOKIE TARTS
Is it a cookie or is it a tart? My favorite is lemon. I have made these tarts filled with recipe #213080. Also banana cream or coconut pie filling will work nicely to.
Provided by Calee
Categories Pie
Time 42m
Yield 30 serving(s)
Number Of Ingredients 11
Steps:
- In food processor pulse sugar, powdered sugar and butter till creamy. Can be done with electric beaters as well.
- Mix rest of ingredients except lemon curd and sweetened condensed milk, mix until a smooth dough is formed.
- Chill 15 minutes wrapped in plastic wrap.
- Spray mini muffin tins with Pam.
- Measure 1 Tbsp of dough.
- Roll into ball place one in each hole of mini tart pan.
- Using your thumb make a centre with the dough making sure that the dough in uniform size all around and not to thin on the top.
- Bake at 350°F for 9 minutes or until dough is slightly firm but not set. They may close up during cooking.
- Remove tart shells from oven working quickly and using the back of a rounded 1/2 tsp measuring spoon gently press a shallow indentation in each shell. (Don't let them cool or it will be harder to get them to form a shell).
- Bake 2-3 minutes longer or until edges of shells are firm and golden.
- Let cool in the pan for 5 minutes.
- Carefully remove from pan and transfer to cooling rack, if they need more shaping you can do that now.
- Cool completely before filling. Can be made to this point and frozen (but thaw to room temp before filling).
- For the filling mix together purchased or homemade lemon curd and sweetened condensed milk.
- Put a small amount of powdered sugar in a sieve and shake a little on the top of each tart, garnish with a long piece of lemon zest.
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Chandon Kumir
[email protected]These tarts are perfect for any occasion. They're easy to make and always a crowd-pleaser.
Levon VOLT
[email protected]I would definitely make these tarts again. They were a hit with my family and friends.
Saif Meer
[email protected]These tarts were a lot of work to make, but they were worth it. They were absolutely delicious!
Imtrickortreating Withmadoka
[email protected]The cookie crust was a bit too crumbly for my taste. I would recommend using a different recipe for the crust.
layla gaftha
[email protected]These tarts were a bit too sweet for my taste. I would recommend using less sugar in the filling. Otherwise, they were very good.
Maryjane Ababa
[email protected]I'm not a huge fan of lemon desserts, but I thought I would give these tarts a try. I was pleasantly surprised! The lemon filling was not too tart and the cookie crust was very good. I would definitely make these again.
Keith Hill
[email protected]These tarts were delicious! The lemon filling was the perfect balance of sweet and tart. The cookie crust was also very good. I would definitely make these again.
Lucy Maina
[email protected]I followed the recipe exactly and the tarts turned out perfectly. The only problem was that they disappeared too quickly! I will definitely be making these again soon.
Tatenda Mboko
[email protected]I love lemon desserts, so I was excited to try these tarts. They did not disappoint! The crust was flaky and the filling was creamy and tart. I would highly recommend these tarts to anyone who loves lemon desserts.
Mughal Zada
[email protected]These tarts were easy to make and turned out great! I used a store-bought cookie crust to save time, and the lemon filling was simple to prepare. I will definitely be making these again.
Feroz Tapiya
[email protected]I made these tarts for a party and they were a huge hit! Everyone loved them. The only thing I would change is to use a bit less sugar in the filling. They were a little too sweet for my taste.
Andre Elson
[email protected]These lemon cookie tarts were a delightful treat! The combination of the sweet and tangy lemon filling and the buttery cookie crust was perfect. I loved the hint of almond extract in the filling, which added a nice depth of flavor.