Mini Tarts

Shortbread Tart Shell

Servings 30 Crusts

Ingredients

  • 2 Sticks Unsalted Butter room temperature
  • 200 g Flour
  • 55 g Powdered Sugar
  • 30 g Rice Flour or Corn Flour
  • 1/4 tsp Salt
  • 1 tsp Vanilla Extract

Instructions

  1. Cream butter and sugar

  2. Add flour and rice flour, salt, vanilla extract and mix

  3. Scoop 15 grams of dough into mini muffin tin, spread and push up the side

  4. Place in freezer for 10 minutes, in the meantime, preheat over to 325

  5. Bake for 22 minutes or till golden brown

  6. Remove and cool

Fruit Tart Filling

Ingredients

  • 12 Oz Cream Cheese room temperature
  • 14 Oz Sweetened Condensed Milk
  • 1 tsp Lemon Juice

Instructions

  1. Use a blender to combine all ingredients

  2. Place in refrigerator overnight to be used

Recipe Notes

Add Matcha Powder, or Cocoa Powder, or melted chocolate for variations. I may also try mixing in crushed blueberries or strawberries for different flavor and color of the filling.

Fill the tart crust with filling either with piping bag or spoon. Decorate as your heart takes you. It’s so FUN! My personal favorite: Matcha with White Chocolate, and Salted Caramel, YUM!

A variation to the shortbread crust is the traditional sugar pastry crust, or Pate Sucree. They are a bit crispier than the shortbread crust and less crumblier. Both are very buttery and tasty. It’s a matter of personal taste which is better.

Sugar Pastry Crust

Ingredients

  • 3 Cups Flour
  • 2 Sticks Cold Butter
  • 1/2 Cup Sugar
  • 1 tbsp Cold Water
  • 1/4 tsp Salt

Instructions

  1. In the food processor, add flour, sugar, salt and pulse for 8 times. 

  2. Cut cold butter into small cubes and place in food processor. Pulse 50 times till it’s crumbly.

  3. Add 1 tablespoon of water, turn on food processor and blend in a ball forms.

  4. Divide the dough in 3 pieces, wrap in plastic wrap and place in freezer for 15 minutes.

  5. Roll the dough out to about 1/4 inch thick. Cut out a circle, and fit into the mini muffin tin.

  6. Preheat oven to 375F. Place the muffin tin in refrigerator while the oven is heating up.

  7. Bake 10-12 minutes till golden brown. Let cool in the tin, then move to cooling rack.

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