Cheese Filled Shortbread Tartlets Recipes

CHEDDAR CHEESE SHORTBREAD

Steps:

• In a bowl, whisk together salt, dry mustard, and cayenne pepper and set aside.
• Mix cheese and butter with a stand or hand mixture until smooth.
• Whisk the spice mix into the flour.
• Add flour/spice mixture 1/2 cup at a time.
• Knead the dough for a few minutes until all the little pieces that were at the bottom of the mixing bowl come together.
• Roll dough into small balls, place them on a baking sheet covered with parchment or a non-stick baking pad.
• Press each small ball with a small glass or a shot glass to flatten and make a consistent size.
• Chill to dough balls for 1-2 hours.
• Preheat oven to 350°.
• Bake for 16-19 minutes until they are golden brown.
• Cool for 10 minutes before serving.

SHORTBREAD TARTS WITH CHOCOLATE FILLING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, 3/4 cup butter, and powdered sugar together to form pastry. Press about 1 teaspoon of pastry firmly against the bottoms and sides of 48 ungreased mini muffin cups. Do not extend pastry over the rims. Refrigerate while making the filling.
• Heat chocolate chips and 2 tablespoons butter in a 1-quart saucepan over low heat until melted. Remove from heat; stir in corn syrup and white sugar. Beat in eggs until filling is smooth.
• Fill each tart shell 3/4 full with chocolate filling, about 1 teaspoon. Sprinkle coconut and pecans on top.
• Bake in the preheated oven until filling is mostly set and pastry is golden, 20 to 25 minutes. Lift out tarts with the tip of a knife; cool on a wire rack.

TINY SHORTBREAD TARTS

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. , Shape into 1-in. balls; press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 300° for 17-22 minutes or until set. Cool for 15 minutes before carefully removing from pan to a wire rack to cool completely. Spoon 1 teaspoon of pie filling into each tart.

PEAR TART WITH SHORTBREAD CRUST

Steps:

• Preheat the oven to 450 degrees F (230 degrees C) and place a rack in the center of the oven. Spray a 10-inch springform pan with cooking spray.
• Place flour, sugar, and salt in a food processor; pulse to blend together. Add butter and pulse until dough just begins to come together.
• Pat the dough onto the bottom and 1 inch up the sides of the prepared pan. Cover with plastic wrap and refrigerate while making the filling.
• Process cream cheese in the food processor until smooth. Add sugar and mix well. Blend in egg and vanilla extract until smooth. Spread filling over the chilled crust. Arrange pear halves on top.
• Combine sugar and cinnamon in a small bowl; sprinkle over pears.
• Bake tart in the preheated oven for 10 minutes. Reduce temperature to 400 degrees F (200 degrees C) and bake until crust is browned and filling is almost set, 25 to 30 minutes more.
• Cool tart for about 20 minutes on a wire rack. Run a sharp, thin knife around the edges to remove the springform ring. Cool to room temperature before serving.

CHEESE FILLED SHORTBREAD TARTLETS

Steps:

• 1. In a small bowl, beat cream cheese until smooth, gradually beat in milk, lemon juice, and vanilla. Cover and refrigerate for 8 hours or overnight.
• 2. In another bowl, beat the butter, flour, confectioner sugar, and cornstarch until smooth.
• 3. Roll into 1 inch balls. Place in a greased minature muffin cup pan. Press the balls in the middle so it comes up the sides like a little bowl. Prick with a fork on the bottom.
• 4. 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.
• 5. Spoon 1 Tablespoon of cheese filling into each tart shell. Cover and refrigerate until set. Just before serving, garnish with fresh raspberries or your favorite fresh berries and mint.

SHORTBREAD TARTS WITH CREAM FILLING

Steps:

• Tarts:.
• Lightly spray 30 mini muffin tins, set aside.
• Preheat oven 325 degrees f. Place rack in center.
• Cream butter and sugar for about 2 minutes. Beat in vanilla. Add flour, cornstarch or rice flour, and salt and mix just until incorporated.
• Roll dough into about 30 balls and place in each muffin tin. With your fingers, press the dough up the sides of the individual muffin tins and to make an indentation in the center.
• Once filled, place the pan with the shells in the refrigerator for about 10 minutes. (this will help prevent the shortbread from puffing up).
• Bake for approximately 18-20 minutes or until lightly browned. About halfway through the baking time, lightly prick each shortbread with tines of a fork to keep them from puffing up.
• Place the pan on a wire rack to cool.
• When completely cooled, remove the tarts. They are quite fragile so be careful when removing. (Use a toothpick and loosen the edges to remove).
• Filling:.
• (Making the filling a day ahead will allow the flavors to set in better).
• Beat cream cheese until fluffy. Add the condensed milk, lemon juice, vanilla and process until smooth. Transfer to a bowl, cover and refrigerate until serving. You can make the filling serveral days in advance.
• To serve:.
• Fill the tart shells (spoon or pipe) with filling. The filled tarts can be made serveral hours in advance and refrigerated. Just before serving top with fresh berries or cut up fruit.

SHORTBREAD FRUIT TARTLETS

Steps:

• Preheat oven to 300 degrees.
• In a large mixing bowl, cream butter and sugar.
• Add flour and mix well.
• Shape into 1 inch balls and press into the bottom and up the sides of greased mini muffin cups.
• Bake for 20 minutes or until very lightly browned.
• Cool for 15 to 20 minutes and then carefully remove from pans.
• Spoon pie filling or preserves into each tart (I use a baby spoon to do this--it's much easier than a regular teaspoon).