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Shortbread Tarts




Source of Recipe


homecookin' message board - posted by Mai


List of Ingredients




Shortbread Tarts
Lightly butter or spray with a nonstick vegetable spray 30 miniature muffin tins (approximately 2 inch (5 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, with the paddle attachment, cream the butter and sugar together (approximately two minutes). Beat in the vanilla extract. Add the flour, cornstarch and salt and mix just until incorporated.

Divide dough into 30 even pieces and place one ball of dough in center of each muffin tin. With your fingertips, press the dough up the sides of the individual muffin tins so there is an indentation in the center. Once filled, place the tart pan, with the unbaked shells, in the refrigerator for about 10 minutes so the shortbread dough can firm up. (This will help to prevent the shortbread from puffing up during baking.)

Bake for approximately 18 - 20 minutes or until lightly browned. About halfway through the baking time, lightly prick each shortbread with the tines of a fork, if they have puffed up. Check again after another five minutes and prick again if they have puffed up. Place the pan on a wire rack to cool the shortbread. When completely cooled, remove the tarts from the pan. They are quite fragile so be careful when removing. (These may be made in large quantities and frozen.)

CREAM CHEESE FILLING: In your food processor or electric mixer beat the cream cheese until fluffy. Add the condensed milk, lemon juice, zest, and vanilla and process until smooth. Transfer to a bowl, cover, and refrigerate until serving time. The filling can be made several days in advance. (It does benefit from being a day in advance to allow the flavors to mingle.)

To serve: Fill the tart shells (can either spoon or pipe) with the cream cheese filling. 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 30 - 2 inch (5 cm) miniature tarts.


SHORTBREAD TARTS:

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup confectioners (powdered or icing) sugar

1 teaspoon pure vanilla extract

1 1/2 cups all purpose flour

1 tablespoon cornstarch or rice flour

1/8 teaspoon 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 teaspoon pure vanilla extract

GARNISH:

Any combination of berries (blueberries, strawberries, blackberries, 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.

LEMON ZEST - The yellow outer rind of the lemon that contains the fruit's flavor and perfume









Recipe