Directions:
- DOUGH:.
- Lightly grease 24 mini muffin cups.
- In a food processor, combine the flour and butter.
- Process in an off/on pulses until mixture is the consistency of fine crumbs.
- In a small bowl, beat together the egg yolk, vanilla, sugar, lemon zest and salt until well blended. Pour the egg yolk mixture over the flour mixture and process in off/on pulses until just evenly incorporated and smooth.do not overprocess. divide the dough into quarters.
- Divide each quarter into 6 equal portions. Shape the portions into balls with lightly greased hands.
- Flatten each ball slightly. Place each ball in a muffin cup; press down in the center so dough fits cup snugly and is slightly concave.
- Set the muffin tins on a baking sheet. Preheat oven to 350 - *.
- Bake in the upper third of the oven for 16-19 minutes, or until lightly browned all over and slightly darker at the edges.
- Transfer the baking sheet with the muffin pans to wire racks.
- FILLING:.
- In a food processor, process the cream cheese, sugar, egg, lemon zest, lemon juice and vanilla until well blended and completely smooth.
- Transfer the filling to a 2 cup measure with a spout.
- Pour the filling over the baking dough rounds, dividing it evenly among the muffin cups. bake in the upper third of the oven for 10-12 minutes or until the filling is set and just beginning to color at the edges. Add more 1/4 tsp jam or preserves to the center of each tassie and continue baking until the filling is puffed and slightly tinged with color. 4-5 minutes more.
- Transfer the muffin pans to wire racks. Let stand until completely cooled. Refrigerate in an airtight container for up to 1 week or freeze for up to 1 month.filli.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 286.35 Kcal (1199 kJ) | ||
| Calories from fat | 109.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.15g | 19% | |
|---|---|---|---|
| Cholesterol | 80.64mg | 27% | |
| Sodium | 69.5mg | 3% | |
| Potassium | 183.75mg | 4% | |
| Total Carbs | 36.44g | 12% | |
| Sugars | 13.35g | 53% | |
| Dietary Fiber | 1.98g | 8% | |
| Protein | 8.98g | 18% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 1mg | 5% | |
| Calcium | 28mg | 3% | |
| Amount Per 100 g | |||
| Calories | 333.52 Kcal (1396 kJ) | ||
| Calories from fat | 127.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.15g | 19% | |
|---|---|---|---|
| Cholesterol | 93.92mg | 27% | |
| Sodium | 80.95mg | 3% | |
| Potassium | 214.02mg | 4% | |
| Total Carbs | 42.44g | 12% | |
| Sugars | 15.55g | 53% | |
| Dietary Fiber | 2.31g | 8% | |
| Protein | 10.46g | 18% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 1.1mg | 5% | |
| Calcium | 32.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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