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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.
To serve:
Using two small spoons, fill the tart shells with
the cream cheese filling. The filled tart shells can be made several hours
in advance and refrigerated. Just before serving top with fresh berries or cut up fruit.
Makes about 36 - 2 inch
(5 cm) miniature tarts.
Adapted from The Best of
Bridge Cookbook
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