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Shortbread Fruit Tarts




Source of Recipe


joyofbaking.com


Recipe Introduction


I made these for Janet's graduation party. They are so easy and so good. You can make the shortbread days in advance and freeze and the cream cheese filling should be made the day in advance. I just put the filling in a piping bag and piped it in at the last minute and topped with the fruit.



List of Ingredients




SHORTBREAD TARTS:
1 cup unsalted butter, room temperature
1/2 cup 10X
1 teaspoon vanilla
1 1/2 cups AP flour
2 T. cornstarch or rice flour
1/8 t. salt
CREAM CHEESE FILLING:
One 8-oz. package cream cheese - softened
1-14 ounce can sweetened condensed milk
1/3 cup lemon juice (freshly squeezed)
Zest of one lemon
1 t. vanilla
GARNISH:
Any combination of berries or other fruit such as slices of kiwi


Recipe



SHORTBREAD TARTS:
Preheat oven to 325 degrees. Spray 36 mini muffin tins with cooking spray.

With an electric mixer, cream the butter and sugar together (approximately two minutes). Beat in the vanilla. Add the flour, cornstarch and salt and mix just until incorporated.
Divide the dough into 36 even pieces and place one ball of dough in the center of each muffin tin. Press the dough up the sides of the individual muffin tin so there is an indentation in the center. Once filled, place the tart pan, with the unbaked shells, in the freezer for about 10 minutes so the shortbread can become firm.

Bake for approximately 18 - 20 minutes or until lightly browned. About halfway through the baking time, lightly prick the bottom of each shortbread, with the tines of a fork, if they have puffed up. Check again after another five minutes and prick again if needed. When done, remove from oven and place on a wire rack to cool. When completely cooled, remove the tarts from the pan.

CREAM CHEESE FILLING:
Beat the cream cheese until fluffy with an electric mixer. Add the condensed milk, lemon juice, zest, and vanilla and process until smooth. Transfer the filling to a zip-close plastic bag, and refrigerate until serving time. It is best to make the filling at least a day in advance to give it time to become firm and for all the flavors to mingle.

TO SERVE:
Transfer the filling to a piping bag and pipe into each of the shortbread tarts. The filled tart shells can be made several hours in advance and refrigerated. Just before serving top with fresh berries or cut up fruit.
Makes about 36 - 2 inch (5 cm) miniature tarts.

Note to myself: Scoop the shortbread dough with the small scooper and press with the end of the ice pick cover.