Shortbread tarts with cream cheese filling recipe
Shortbread Tarts with Cream Cheese Filling recipeThis article was published by: Matthew
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|unbaked short crust pastry/dough|
|For the cream cheese filling:|
|250 g||cream cheese|
|400 ml||condensed milk|
|80 ml||lemon juice|
|1 tsp||vanilla extract|
InstructionsDivide the dough into 36 even pieces and place one ball of dough in the center of each muffin tin. Press the dough up the sides of the individual muffin tin.
Preheat oven to 180°C and bake for about 18-20 minutes or until lightly browned. After 10 minutes of baking lightly prick the bottom of each shortbread, with the tines of a fork, if they have puffed up. Once fully baked, remove from oven and place on a wire rack to cool. When completely cooled, remove the tarts from the pan.
Beat the cream cheese until fluffy, add the condensed milk, lemon juice and vanilla and process until smooth.
Fill the tart shells with the cream cheese filling and serve. Garnish with fresh strawberries or raspberries, of desired and in season.
ca. 25 min
Grade of difficulty:
Calories per portion:
Reference: Shortbread tarts with cream cheese filling recipe
Recipe type: xarchivex
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