Recipes

Mini Shortbread Tarts

Our Sunday school class hosted a Valentine’s movie night for the couples in our church. The youth group babysat all of the kids and the adults all brought potluck dishes.

It was a lot of fun! Two of the ladies from the church really took the lead and decorated the fellowship hall to create a festive Valentine’s party. The food was fantastic….if you don’t know this already, I am a huge fan of potlucks.

I had been wanting to make these tarts for a while, but knew that C.J. and I could not eat them by ourselves. When I found out about the movie night potluck, I knew that I needed to make these tarts.

They are cute. They are delicious. They are fairly easy to make.

IMG_9082

 

Ingredients

Shortbread

  • 1 cup (2 sticks) butter, room temperature
  • 1/2 cup confectioners sugar
  • 1 tsp pure vanilla extract
  • 1 1/2 cups all purpose flour
  • 2 tablespoons cornstarch
  • 1/8 tsp salt

Cream Cheese Filling 

  • 1, 8 oz package cream cheese, softened
  • 1, 14 oz can sweetened condensed milk
  • 1/3 cup freshly squeezed lemon juice
  • Zest of 1 lemon
  • 1 tsp pure vanilla extract

Instructions

Shortbread

  1. Lightly butter 36 miniature muffin tins. Set aside. Preheat oven to 325 degrees F. Make sure oven rack is in the middle of the oven.
  2. In a large bowl, cream the butter and sugar together. Beat in vanilla extract. Add the flour, cornstarch, and salt. Mix just until incorporated.
  3. Divide the dough into 36 even pieces and place one ball of dough in the center of each muffin tin. With your fingertips, press the dough up the sides the individual muffin tin so there is an indention in the center. Once filled, place the tart pan, with unbaked shells, in the freezer for 10 minutes so that the shortbread becomes firm.
  4. Bake for approximately 18-20 minutes. Halfway through baking, lightly prick each shortbread with the tines of a fork, if they have puffed. Check again in 5 minutes and prick if necessary. Once they are fully baked, remove from the oven and place on a wire rack to cool. When completely cool, remove the tarts from the pan.

Cream Cheese Filling

  1. In a large bowl, beat the cream cheese until fluffy. Add the condensed milk, lemon juice, zest, and vanilla. Process until smooth.
  2. Cover and refrigerate until close to serving time. The filling needs enough time to set up (6-8 hours at least)

To serve:  Fill a ziplock bag with some of the filling and cut a small hole in one of the corners. Fill the tart shells with the filling. Top with fresh berries or cut up fruit.

Enjoy!

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