Shortbread Tarts Filled with Cream Recipe Recipe

Looking for an easy Shortbread Tarts filled with Cream Recipe recipe? Learn how to make Shortbread Tarts filled with Cream Recipe using healthy ingredients.


Submitted by herrokiteh

Makes 18 servings



Shortbread Tarts filled with Cream Recipe

Recipe Ingredients for Shortbread Tarts filled with Cream Recipe

1 cup unsalted butter, room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
2 tablespoons cornstarch
1/8 teaspoon salt
8 oz. cream cheese
14 ounce sweetened condensed milk
1/3 cup lemon juice (freshly squeezed)
1 teaspoon vanilla extract

Recipe Directions for Shortbread Tarts filled with Cream Recipe

  1. Shortbread Tarts: Lightly butter, or spray with a nonstick vegetable spray, 36 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 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. 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 the filling to a bowl, cover, and refrigerate until serving time. It is best to make the filling at least a day in advance to give it time to become firm and for all the flavors to mingle.

  6. To serve: Using two small spoons, fill the tart shells 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.

  7. Makes about 36 - 2 inch (5 cm) miniature tarts.

  8. Read more: http://www.joyofbaking.com/ShortbreadTartsWithCreamFilling.html#ixzz0jb5A7RZG

Categories

Dessert

Nutrition Facts
Serving Size 66.9g
Amount Per Serving
Calories
262
Calories from Fat
149
% Daily Value*
Total Fat
16.6g
26%
Saturated Fat
10.5g
53%
Trans Fat
0.0g
Cholesterol
48mg
16%
Sodium
154mg
6%
Potassium
117mg
3%
Total Carbohydrates
24.9g
8%
Dietary Fiber
0.3g
1%
Sugars
15.5g
Protein
3.9g
Vitamin A 11% Vitamin C 4%
Calcium 8% Iron 4%
* 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
  • High in sugar
  • Contains alcohol
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement