Best Shortbread Tarts With Lemon Cream Cheese Frosting Recipes

SHORTBREAD LEMON TART

Shortbread Lemon Tart image

For a change from ordinary lemon bars, we added grated orange zest to both the crust and filling to turn the recipe into a lemon tart. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

3 large eggs
1-1/4 cups sugar
1/4 cup lemon juice
1 tablespoon grated orange zest
1/4 cup butter, melted
CRUST:
1 cup all-purpose flour
1/3 cup confectioners' sugar
1/2 cup ground almonds
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/2 cup cold butter, cubed
Additional confectioners' sugar
Fresh raspberries, optional

Steps:

Let eggs stand at room temperature for 30 minutes., Preheat oven to 350°. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside. , For crust, pulse first 6 ingredients in a food processor until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. , Pour lemon mixture into crust. Bake until center is almost set, 25-30 minutes. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar and, if desired, fresh raspberries.

Nutrition Facts : Calories 330 calories, Fat 18g fat (9g saturated fat), Cholesterol 101mg cholesterol, Sodium 158mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

SHORTBREAD TARTS WITH CREAM FILLING

Shortbread Tarts With Cream Filling image

These are delicious! The tart is good on its own. And the lemon cream filling is divine! The tart shells can be made in advance and refrigerated, tightly covered. Fill the tart shells several hours before serving, and top with fresh berries right before serving! Recipe from joyofbaking.com Note: I used a meyer lemon.

Provided by JMigs0

Categories Tarts

Time 55m

Yield 30 tartlets

Number Of Ingredients 10

Ingredients

1 cup unsalted butter, room temperature (the better quality of butter the better tasting the results)
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 tablespoon cornstarch or 1 tablespoon rice flour
1/8 teaspoon salt
8 ounces cream cheese
14 ounces sweetened condensed milk
1/3 cup lemon juice (freshly squeezed)
1 lemon, zest of
1 teaspoon vanilla extract

Steps:

Tarts:.
Lightly spray 30 mini muffin tins, set aside.
Preheat oven 325 degrees f. Place rack in center.
Cream butter and sugar for about 2 minutes. Beat in vanilla. Add flour, cornstarch or rice flour, and salt and mix just until incorporated.
Roll dough into about 30 balls and place in each muffin tin. With your fingers, press the dough up the sides of the individual muffin tins and to make an indentation in the center.
Once filled, place the pan with the shells in the refrigerator for about 10 minutes. (this will help prevent the shortbread from puffing up).
Bake for approximately 18-20 minutes or until lightly browned. About halfway through the baking time, lightly prick each shortbread with tines of a fork to keep them from puffing up.
Place the pan on a wire rack to cool.
When completely cooled, remove the tarts. They are quite fragile so be careful when removing. (Use a toothpick and loosen the edges to remove).
Filling:.
(Making the filling a day ahead will allow the flavors to set in better).
Beat cream cheese until fluffy. Add the condensed milk, lemon juice, vanilla and process until smooth. Transfer to a bowl, cover and refrigerate until serving. You can make the filling serveral days in advance.
To serve:.
Fill the tart shells (spoon or pipe) with filling. The filled tarts can be made serveral hours in advance and refrigerated. Just before serving top with fresh berries or cut up fruit.