Cute little, delicious fruit tarts? Yes, please!
Ingredients for Crust
1/2 cup powdered sugar
1 1/2 cups flour
2 sticks of butter at room temperature
Ingredients for Filling
1 block of softened cream cheese
Lemon curd
2 whole eggs, 1 egg yolk
1 cup sugar
Dash of salt
3/4 cup lemon juice (juice from around 3 lemons, the rest can be real lemon juice in the bottle)
Zest of 2 lemons
1 stick cup unsalted butter (cold cut in pieces)
Instructions for Lemon Curd (Make night before)
For the fruit tart recipe, it’s easier to make this lemon curd the night before.
Zest 2 lemons and set aside. Make enough lemon juice to make 3/4 cup (without pulp and seeds).
In a saucepan whisk all of the ingredients together over medium high heat stirring constantly Until the curd is thickened.
When curd is cooled, refrigerate until ready.
Instructions for the Fruit Tarts
Start with the shortbread crust and preheat oven to 350 degrees. Using your stand mixer, mix shortbread ingredients. When it forms a ball, it’s ready.
In the USA Pan Bakeware Mini Fluted Tart Pan, lightly grease the pan and form the dough to each form. Make sure and press the sides of the dough to the forms to make sure the tart shape is formed.
Cook for 12 minutes. When done, let cool completely. Once the tart crusts are cooled, you can use a knife to pry the crusts from the sides.
After the crusts are cooled, you can start with the filling. In the stand mixer, mix a block of cream cheese with all of the lemon curd. Make sure it’s mixed completely And smooth.
Now make the tarts. Take one crust and add filling. Top with the fruit of your choice and enjoy. Refrigerate leftovers.
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