SHORTBREAD TARTS
Steps:
- TART:Mix ingredients in mixmaster. Don't roll but pat into muffin tins with your fingers to form shell. Prick the bottoms with a fork and bake 20 minutes at 300-325 degree F. While baking, prick bottoms again if the shells puff up. These may be made in large quantity and frozen. Fill with lemon filling or mincemeat. LEMON FILLING: Combine eggs, butter, sugar and lemon juice in a pan and bring to a boil. Reduce heat and cook, stirring constantly for 15 minutes. Cover and cool in refrigerator. This filling will keep well in refrigerator for a long time. Only fill the shells as they are required.
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James Victor
[email protected]The filling was a bit too sweet for my taste, but the crust was delicious. I would try making this recipe again with a different filling.
Zar Khail
[email protected]These tarts were delicious! The crust was perfectly flaky and the filling was smooth and creamy. I would definitely recommend this recipe.
Makayla Drayton
[email protected]I made these tarts for a party and they were a hit! Everyone loved them. The crust was especially good. I will definitely be making these again.
Romaan Ud-Din
[email protected]The shortbread tarts were easy to make and turned out perfectly. The crust was flaky and the filling was creamy and flavorful. I used a variety of fruits for the filling, including strawberries, blueberries, and raspberries. They were all delicious!
Doreen Richard
[email protected]These shortbread tarts were absolutely delightful! The shortbread crust was buttery and crumbly, while the filling was smooth and creamy. I loved the combination of flavors and textures. I will definitely be making these again!