SHORTBREAD LEMON TART
For a change from ordinary lemon bars, we added grated orange zest to both the crust and filling to turn the recipe into a lemon tart. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Let eggs stand at room temperature for 30 minutes., Preheat oven to 350°. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside. , For crust, pulse first 6 ingredients in a food processor until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. , Pour lemon mixture into crust. Bake until center is almost set, 25-30 minutes. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar and, if desired, fresh raspberries.
Nutrition Facts : Calories 330 calories, Fat 18g fat (9g saturated fat), Cholesterol 101mg cholesterol, Sodium 158mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
SHORTBREAD TARTS WITH CREAM FILLING
These are delicious! The tart is good on its own. And the lemon cream filling is divine! The tart shells can be made in advance and refrigerated, tightly covered. Fill the tart shells several hours before serving, and top with fresh berries right before serving! Recipe from joyofbaking.com Note: I used a meyer lemon.
Provided by JMigs0
Categories Tarts
Time 55m
Yield 30 tartlets
Number Of Ingredients 10
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.
Nutrition Facts : Calories 148.4, Fat 10, SaturatedFat 6.3, Cholesterol 29.1, Sodium 49.9, Carbohydrate 12.7, Fiber 0.2, Sugar 7.3, Protein 2.3
SHORTBREAD TARTS WITH LEMON CREAM CHEESE FROSTING
Steps:
- 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. 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. 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.) 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.) 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.
EASY MINI LEMON TARTS WITH SHORTBREAD CRUST
These lemony mini tarts are rich and satisfying! The optional fresh fruit garnish adds a beautiful color and a lovely contrast in flavors. Serve individual mini-tarts garnished with fresh berries and sprinkled with confectioner's sugar, if desired.
Provided by Bibi
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine sugar, lemon juice, eggs, flour, and lemon zest for filling together in a large mixing bowl, and whisk until well blended. Set aside.
- Combine flour, butter, sugar, and salt for crust in the bowl of a food processor and pulse several times, until the dough begins to come together in a ball.
- Divide the dough into 6 equal portions, placing dough portions in each well of a nonstick 6-well mini tart pan. Press dough over the bottom of each well and up the sides.
- Bake in the preheated oven until the filling is set and the crust is lightly browned, 25 to 30 minutes. Cool on a wire rack until mini tarts reach room temperature.
Nutrition Facts : Calories 670.3 calories, Carbohydrate 86.3 g, Cholesterol 174.3 mg, Fat 33.6 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 20.3 g, Sodium 200.3 mg, Sugar 50.7 g
TINY SHORTBREAD TARTS
Says field editor Kim Marie Van Rheenen of Mendota, Illinois, "These tasty little tarts are nice for a family, kids love having their own tiny pies. For company, I use a variety of fillings and arrange them on a pretty platter."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 190 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 114mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
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