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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Wajahat Aliv
[email protected]These tarts were a bit too time-consuming to make, but they were worth it in the end.
Adee Bro
[email protected]I would definitely recommend this recipe to anyone who loves shortbread and cream.
LetMeIn
[email protected]These tarts were perfect for a special occasion. They were elegant and delicious.
RAISSA BITI
[email protected]I had some trouble getting the tarts out of the pan without breaking them, but they were still worth the effort.
It Hi
[email protected]The crust was a bit dry, but the cream filling was delicious.
Dan Herrick
[email protected]These tarts were a bit too sweet for my taste, but they were still good.
MUHANNAD ALKHATEEB
[email protected]I'm not a huge fan of shortbread, but these tarts were surprisingly good. The cream filling really made them.
Brian Pedersen
[email protected]The recipe was easy to follow and the tarts turned out perfectly. I will definitely be making these again.
Ehiz omosere (El-shantel)
[email protected]I made these tarts for a party and they were a huge hit! Everyone loved them.
mahi hammu
[email protected]These shortbread tarts were amazing! The crust was buttery and flaky, and the cream filling was rich and creamy. I loved the combination of the two textures.