Lemon Shortbread Tarts

Lemon Shortbread Tarts
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Adapted from The Best of Bridge Cookbook

1 cup (227 grams) (2 sticks) unsalted butter, room temperature
1/2 cup (72 grams) powdered sugar
1 1/2 cups (210 grams) all purpose flour
1 tablespoon (15 grams) cornstarch or rice flour

CREAM CHEESE FILLING:

One 8-oz. (227 grams) package cream cheese - softened
1-14 ounce (396 grams) can sweetened condensed milk
1/3 cup (83 grams) lemon juice (freshly squeezed)
1 teaspoon (4 grams) pure vanilla extract

GARNISH:

Any combination of berries (blueberries, strawberries, raspberries) or other fruit such as slices of kiwi.

Note: Cornstarch (corn flour) or rice flour replaces some of the all purpose flour to produce a more delicate and fragile shortbread.

FOR SHORTBREAD TARTS:

Lightly grease or spray with Pam 24 miniature muffin tins (approximately 1 l/2 inches (3.75 cm) in diameter). Set aside. Preheat oven to 325 degrees F (170 degrees C) and place rack in center
of oven.

In the bowl of your electric mixer cream the butter and sugar together (approximately two minutes). Add the flour and cornstarch and mix just until incorporated.

Divide dough into 24 even pieces and place one ball of dough in center of each muffin tin. Bake for approximately 18 - 20 minutes or until lightly browned. About halfway through baking time, lightly prick each shortbread as they will have puffed up. Check again after another
five minutes and prick again if they have puffed up. Cool shortbread in pan on a wire rack. When cool remove tarts from pan by using a sharp knife. These are quite fragile so be careful when removing. (These may be made in large quantities and frozen.)

CREAM CHEESE FILLING:

In food processor or electric mixer beat cream cheese until fluffy. Add condensed milk, then lemon juice and vanilla. Process until smooth. Fill tart shells with cream cheese filling and refrigerate at least 2 hours before serving to allow flavors to blend. Just before serving top with fresh cut up fruit.

Makes 24 mini tarts.

The tart shells can be made ahead and frozen. The cream filling can be refrigerated for 4-5 days.