E's Shortbread Tart Shells Recipe

Looking for an easy E's Shortbread Tart Shells recipe? Learn how to make E's Shortbread Tart Shells using healthy ingredients.


Submitted by Chez_Belle

Makes 36 servings



See also: E's Lemon Curd and E's Lemon Cheesecake Mini Tarts. Fill mini tart shell with one scant tablespoon of the cheesecake filling, bake, cool and top with 1/3 serving of the lemon curd or skip the cheesecake and fill with 1 serving (1 tablespoon) of lemon curd. Together these make an approximately 100 calorie tart.

Recipe Ingredients for E's Shortbread Tart Shells

1 cup (227 grams) (2 sticks) unsalted butter, room temperature
1/2 cup (72 grams) confectioners (powdered or icing) sugar
1 teaspoon vanilla
1 1/2 cups (210 grams) all purpose flour
2 tablespoons (30 grams) cornstarch
1/8 teaspoon salt

Recipe Directions for E's Shortbread Tart Shells

  1. Preheat oven to 325 degrees F (170 degrees C) and place rack in the center of the oven.

  2. In the bowl of your electric mixer, or with a hand mixer, 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.

  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 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. (This will help to prevent the shortbread from puffing up during baking.)

  4. 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. 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. (These may be made in large quantities and frozen.)

  5. Note: If these tart shells are to be filled with E's Lemon Cheesecake Mini Tart filling then bake only for 9 minutes, then bake for the time indicated on the filling recipe. Otherwise if the Lemon Curd recipe is what you choose to fill these tarts with then bake the shells for the full 20 minutes as indicated, cool then fill with Lemon Curd.

Categories

Dessert

Nutrition Facts
Serving Size 14.9g
Amount Per Serving
Calories
77
Calories from Fat
46
% Daily Value*
Total Fat
5.1g
8%
Saturated Fat
2.5g
12%
Trans Fat
0.0g
Cholesterol
14mg
5%
Sodium
45mg
2%
Potassium
7mg
0%
Total Carbohydrates
7.1g
2%
Dietary Fiber
0.1g
0%
Sugars
2.8g
Protein
0.5g
Vitamin A 3% Vitamin C 0%
Calcium 0% Iron 1%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D
    Bad points
  • High in saturated fat
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