While a large tart might be a delicious dessert, mini tarts are often considered far more convenient and there is far less chance of waste. Mini tarts are often considered easier to make than full-sized tarts and they can be decorated to suit various occasions.
Ingredients:
- 8 oz cream cheese (softened and divided)
- ½ cup and 2 tsp butter (softened and divided)
- ¼ tsp grated lemon zest
- 1 cup flour
- ½ cup and 1/3 cup sugar (divided)
- 1 tsp and 2 Tbsp lemon juice (divided)
- ½ tsp vanilla extract
- 1 egg (beaten)
- 4 tsp cornstarch
- 1/3 cup water
- 2 drops yellow food colouring
- Fresh raspberries
Method:
- In a small bowl, combine 3 oz of cream cheese, ½ cup butter and lemon zest. Beat together until blended.
- Gradually add the flour and mix well before covering and refrigerating for 1 hour or until firm.
- Preheat your oven to 325 F.
- Shape the dough into 1-inch balls. Press them into the bottom and along the sides of an ungreased muffin tray (one designed for 24 muffins).
- To make the filling, beat ½ cup sugar and the remaining cream cheese together in a small bowl until smooth.
- Add 1 teaspoon of lemon juice and the vanilla extract before beating.
- Add the egg and beat on low until blended. Do not overmix.
- Fill the cups halfway with the cream cheese mixture and bake for 18 to 22 minutes or until set.
- Run a knife around the tarts to loosen them from the pan. Allow to cool on wire racks.
- In a small saucepan, combine the remaining sugar with the cornstarch. Whisk in the water before bringing the mixture to boil.
- Stir constantly and cook for 1 or 2 minutes or until thickened.
- Remove from the heat and add the food colouring along with the remaining butter and lemon juice.
- Allow to cool to room temperature.
- Remove the cooled tarts from the pans. Spoon on the topping and then top with raspberries.
- Store in airtight containers in the refrigerator until you are ready to serve.
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