Shortbread Tarts

Shortbread Tarts

Ingredients For the Cream Cheese Filling:

For the Shortbread Tarts:

To Garnish:

Method:

For the Cream Cheese Filling: In your food processor or electric mixer, beat the cream cheese until creamy and smooth. Add the condensed milk, lemon juice, lemon zest, and vanilla and process just until smooth. (Do not over process or the filling will be too runny.) Transfer the filling to a bowl, cover, and refrigerate for 6-8 hours, or preferably overnight. Can be covered and stored in the refrigerator for about a week.

For the Shortbread Tarts:

Lightly butter36 miniature muffin tins. Beat the butter and sugar together until smooth. Beat in the vanilla essence. Add the flour, corn flour, salt, and mix just until incorporated. If the shortbread dough is too soft to roll into balls, cover and refrigerate for about 30-60 minutes. Take 1 tablespoon of shortbread dough and place in the center of each muffin tin. With your fingertips, press the dough onto the bottom and up the sides of the individual muffin tin. Once filled, cover and place the tart pan, with the unbaked shells, in the freezer for about 15 minutes so the shortbread can become firm. (This will help to prevent the shortbread from puffing up during baking.) Bake at 170 degrees C for approximately 20 minutes or until lightly golden brown. About halfway through the baking time, if the shortbread has puffed up, lightly prick the bottom of each shortbread with the tines of a fork. Once they are fully baked, remove from oven and place on a wire rack to cool. When completely cooled, remove the tarts from the pan.

To serve:

Using two small spoons or a piping bag, fill the tart shells with a dollop of the cream 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.

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