LEMON COOKIE TARTS

Lemon Cookie Tarts image

Provided by Calee

Categories Pie

Time 42m

Yield 30 serving(s)

Number Of Ingredients 11

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1/2 cup sugar
1/2 cup butter
1/2 cup powdered sugar
1/2 cup vegetable oil
1 egg
1/4 teaspoon almond extract
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
2 cups flour
1/2 cup lemon curd (lemon pie filling, mousse or any kind of pie filling)
1/4 cup sweetened condensed milk (use only if the filling is to thick) (optional)

Steps:

In food processor pulse sugar, powdered sugar and butter till creamy. Can be done with electric beaters as well.
Mix rest of ingredients except lemon curd and sweetened condensed milk, mix until a smooth dough is formed.
Chill 15 minutes wrapped in plastic wrap.
Spray mini muffin tins with Pam.
Measure 1 Tbsp of dough.
Roll into ball place one in each hole of mini tart pan.
Using your thumb make a centre with the dough making sure that the dough in uniform size all around and not to thin on the top.
Bake at 350°F for 9 minutes or until dough is slightly firm but not set. They may close up during cooking.
Remove tart shells from oven working quickly and using the back of a rounded 1/2 tsp measuring spoon gently press a shallow indentation in each shell. (Don't let them cool or it will be harder to get them to form a shell).
Bake 2-3 minutes longer or until edges of shells are firm and golden.
Let cool in the pan for 5 minutes.
Carefully remove from pan and transfer to cooling rack, if they need more shaping you can do that now.
Cool completely before filling. Can be made to this point and frozen (but thaw to room temp before filling).
For the filling mix together purchased or homemade lemon curd and sweetened condensed milk.
Put a small amount of powdered sugar in a sieve and shake a little on the top of each tart, garnish with a long piece of lemon zest.