Shortbread tarts with cream cheese filling recipe

Shortbread Tarts with Cream Cheese Filling recipe

This article was published by: Matthew

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Ingredients

	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

Instructions

Divide 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.

Preparation time:
ca. 25 min
Grade of difficulty:
easy
Calories per portion:
n/a