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.