Shortbread Tarts With Cream Filling

Name: Shortbread Tarts With Cream Filling
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 30 tartlets
Ingredients: 1 cup unsalted butter, room temperature (the better quality of butter the better tasting the results); 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 tablespoon cornstarch or 1 tablespoon rice flour; 1/8 teaspoon salt; 8 ounces cream cheese; 14 ounces sweetened condensed milk; 1/3 cup lemon juice (freshly squeezed); 1 lemon, zest of; 1 teaspoon vanilla extract

Submitted by JMigs0

"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."

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Ready In:: 55mins
Ingredients:: 10
Yields:: 30 tartlets

ingredients

(Shortbread Tarts)
1 cup unsalted butter, room temperature (the better quality of butter the better tasting the results)
1 teaspoon vanilla extract
1 ¹⁄₂ cups all-purpose flour
1 tablespoon cornstarch or 1 tablespoon rice flour
¹⁄₈ teaspoon salt
(Cream Cheese Filling)
8 ounces cream cheese
14 ounces sweetened condensed milk
¹⁄₃ cup lemon juice (freshly squeezed)
1 lemon, zest of
1 teaspoon vanilla extract

directions

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.

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RECIPE SUBMITTED BY

JMigs0

I'm married with 2 young children. Like lots of other folks, after getting married, I finally started learning how to cook when we got tired of take-out food. Watching Foodnetwork taught me lots of skills as well as inspired me to try. I haven't followed the shows much nowadays, but years ago my favorite chefs on FoodNetwork were Giada DeLaurentis, Ina Garten, Bobby Flay, Alton Brown, and Paula Deen. I also watched 30 minute meals with Rachel Ray but never could make my meals in 30 minutes with her recipes! ;0) My pet peeves are when people refuse to try something different, or after they've had one bad experience with a certain ingredient or food then they will never want to taste anything related or with it. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">

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