 | | Directions |
- In small mixing bowl, beat cream cheese until smooth. Beat in milk, lemon juice, vanilla and lemon zest.
- Cover and refrigerate 8 hours or overnight.
- In another mixing bowl, beat butter, flour, confectioners sugar, and cornstarch until smooth.
- Roll into 1" balls.
- Place in greased mini muffin tins. Using floured fingers, press into bottom and up sides of pan. Prick with fork.
- Bake at 325° for 20-25 minutes or until golden brown.
- In last few mintues of baking, if pastry is puffed in center, take small spoon and gently press down so you have an indentation for filling.
- When finished baking, immediately run a knife around each tart to loosen.
- Cool completely.
- Remove from pans.
- Pipe or spoon about 1 tablespoon cheese filling into each tart.
- Just before serving, garnish with fruit and mint leaf.
- Refrigerate leftovers.
Note: Tarts are fragile so be gentle when lifting out of pans. |
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Prep Time: 20 minutes
Cook Time: 20 minutes
Container: small tart tins, 2 medium mixing bowls
Servings: 3
|  | | Ingredients | | - | | 1 package cream cheese (8 oz.) - softened |
| - | | 1 cup sweetened condensed milk |
| - | | 1/3 cup lemon juice |
| - | | 1 teaspoon vanilla |
| - | | 1/2 lemon - zested |
| - | | 1 cup butter (2 sticks) - softened |
| - | | 1 1/2 cups flour |
| - | | 1/2 cup confectioners' sugar |
| - | | 1 tablespoon cornstarch |
| - | | fresh strawberries or raspberries and mint leaves for garnish |
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