SHORTBREAD TARTS WITH CREAM FILLING
These are delicious! The tart is good on its own. And the lemon cream filling is divine! The tart shells can be made in advance and refrigerated, tightly covered. Fill the tart shells several hours before serving, and top with fresh berries right before serving! Recipe from joyofbaking.com Note: I used a meyer lemon.
Provided by JMigs0
Categories Tarts
Time 55m
Yield 30 tartlets
Number Of Ingredients 10
Steps:
- Tarts:.
- Lightly spray 30 mini muffin tins, set aside.
- Preheat oven 325 degrees f. Place rack in center.
- Cream butter and sugar for about 2 minutes. Beat in vanilla. Add flour, cornstarch or rice flour, and salt and mix just until incorporated.
- Roll dough into about 30 balls and place in each muffin tin. With your fingers, press the dough up the sides of the individual muffin tins and to make an indentation in the center.
- Once filled, place the pan with the shells in the refrigerator for about 10 minutes. (this will help prevent the shortbread from puffing up).
- Bake for approximately 18-20 minutes or until lightly browned. About halfway through the baking time, lightly prick each shortbread with tines of a fork to keep them from puffing up.
- Place the pan on a wire rack to cool.
- When completely cooled, remove the tarts. They are quite fragile so be careful when removing. (Use a toothpick and loosen the edges to remove).
- Filling:.
- (Making the filling a day ahead will allow the flavors to set in better).
- Beat cream cheese until fluffy. Add the condensed milk, lemon juice, vanilla and process until smooth. Transfer to a bowl, cover and refrigerate until serving. You can make the filling serveral days in advance.
- To serve:.
- Fill the tart shells (spoon or pipe) with filling. The filled tarts can be made serveral hours in advance and refrigerated. Just before serving top with fresh berries or cut up fruit.
Nutrition Facts : Calories 148.4, Fat 10, SaturatedFat 6.3, Cholesterol 29.1, Sodium 49.9, Carbohydrate 12.7, Fiber 0.2, Sugar 7.3, Protein 2.3
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dani' rankin
[email protected]These tarts are the perfect way to end a meal. They're light and refreshing, but they're also satisfyingly sweet.
Libby Hood
[email protected]I've made these tarts several times now and I've never been disappointed. They're always delicious and they're always a hit with my family and friends.
Success Succeed
[email protected]These tarts are the perfect size for a small snack or dessert. They're also really easy to eat, which is always a bonus.
Noman mahar
[email protected]I love the way these tarts look when they're finished. The colorful fruit filling peeking out from the golden brown crust is so inviting.
Hira sunar
[email protected]These tarts are a great way to use up leftover fruit. I often make them with berries that are starting to get a little soft.
ICT computer tricks and knowledge Computer
[email protected]I've made these tarts with both fresh and frozen fruit and they've always been delicious. I prefer to use fresh fruit when it's in season, but frozen fruit works just as well.
Golden Aka
[email protected]These tarts are the perfect dessert for any occasion. They're elegant enough for a special dinner party, but they're also simple enough for a casual get-together.
Preston Airrington
[email protected]I love that these tarts can be made ahead of time. I usually make them the day before I need them and they're always just as delicious.
adisu melese
[email protected]These tarts are so easy to make, but they look and taste like they came from a fancy bakery. I'm always impressed with how they turn out.
Chimezie Torty
[email protected]I've never been a fan of shortbread, but these tarts changed my mind. The crust was so buttery and flaky, and the cream filling was perfectly sweet and creamy.
CarloXDY
[email protected]I made these tarts for my kids' birthday party and they were a huge hit. The kids loved the creamy filling and the colorful fruit toppings.
LX KHAN
[email protected]I added a chocolate ganache topping to these tarts and they were heavenly. The combination of the chocolate and the cream filling was irresistible.
Khuram Saifi
[email protected]I've made these tarts gluten-free by using a gluten-free flour blend. They turned out just as delicious as the regular version.
Sibusiso Tshabalala
[email protected]These tarts are the perfect size for a party or a potluck. They're also really easy to transport, so they're great for taking to picnics or other events.
Raboude Anne Shaëlle
[email protected]I love the versatility of this recipe. I've made it with different types of fruit fillings and they've all been delicious. My favorite is the raspberry filling, but I also love the lemon and the blueberry.
Godiswith Me
[email protected]I was amazed at how easy these tarts were to make. I'm not a very experienced baker, but I was able to follow the recipe without any problems. The tarts turned out perfect and they were absolutely delicious.
Amos eshetu Wendishu
[email protected]I've made these tarts several times now and they're always a crowd-pleaser. The recipe is easy to follow and the results are always delicious.
Styru Spriano
[email protected]These shortbread tarts were a hit at my last dinner party! The combination of the buttery shortbread crust and the creamy filling was divine. I'll definitely be making these again.