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SHORTBREAD TARTS




Source of Recipe


CF AnnT

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Lemon Shortbread Tarts
======================
SHORTBREAD TARTS


1 cup (227 grams) (2 sticks) unsalted butter, room temperature

1/2 cup (72 grams) powdered sugar

1 1/2 cups (210 grams) all purpose flour

1 tablespoon (15 grams) cornstarch or rice flour

CREAM CHEESE FILLING:

One 8-oz. (227 grams) package cream cheese - softened

1-14 ounce (396 grams) can sweetened condensed milk

1/3 cup (83 grams) lemon juice (freshly squeezed)

1 teaspoon (4 grams) pure vanilla extract

GARNISH:

Any combination of berries (blueberries, strawberries, raspberries) or other fruit such as slices of kiwi.

Note: Cornstarch (corn flour) or rice flour replaces some of the all purpose flour to produce a more delicate and fragile shortbread.


. FOR SHORTBREAD TARTS:

Lightly grease or spray with Pam 24 miniature muffin tins (approximately 1
l/2 inches (3.75 cm) in diameter). Set aside. Preheat oven to 325 degrees
F (170 degrees C) and place rack in center of oven.

In the bowl of your electric mixer cream the butter and sugar together
(approximately two minutes). Add the flour and cornstarch and mix just
until incorporated.

Divide dough into 24 even pieces and place one ball of dough in center of
each muffin tin. Bake for approximately 18 - 20 minutes or until lightly
browned. About halfway through baking time, lightly prick each shortbread
as they will have puffed up. Check again after another five minutes and
prick again if they have puffed up. Cool shortbread in pan on a wire rack.
When cool remove tarts from pan by using a sharp knife. These are quite
fragile so be careful when removing. (These may be made in large quantities
and frozen.)

CREAM CHEESE FILLING:

In food processor or electric mixer beat cream cheese until fluffy. Add
condensed milk, then lemon juice and vanilla. Process until smooth.

Fill tart shells with cream cheese filling and refrigerate at least 2 hours
before serving to allow flavors to blend. Just before serving top with
fresh cut up fruit.

Makes 24 mini tarts.

The tart shells can be made ahead and frozen. The cream filling can be
refrigerated for 4-5 days.

Adapted from The Best of Bridge Cookbook

Ann