Cheese-Filled Shortbread Tartlets |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 36 |
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Bite-size treats are a nice addition to a dessert buffet. You can store cooled, baked tart shells in an airtight container at room temperature overnight or in the freezer for a few weeks. Ingredients:
1 package (8 ounces) cream cheese, softened |
1 cup sweetened condensed milk |
1/3 cup lemon juice |
1 teaspoon vanilla extract |
1 cup butter, softened |
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup confectioners' sugar |
1 tablespoon cornstarch |
fresh raspberries and mint sprigs, optional |
Directions:
1. In a small bowl, beat cream cheese until smooth. Gradually beat in the milk, lemon juice and vanilla. Cover and refrigerate for 8 hours or overnight.
2. In another bowl, beat the butter, flour, confectioners' sugar and cornstarch until smooth. Roll into 1-in. balls. Place in greased miniature muffin cups; press onto the bottom and up the sides. Prick with a fork.
3. Bake at 325° for 20-25 minutes or until golden brown. Immediately run a knife around each tart to loosen completely. Cool in pans on wire racks.
4. Pipe or spoon 1 tablespoon cheese filling into each tart shell. Cover and refrigerate until set. Just before serving, garnish with raspberries and mint if desired. Yield: 3 dozen.
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