Shortbread Tart Shell
- 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
Cream butter and sugar
Add flour and rice flour, salt, vanilla extract and mix
Scoop 15 grams of dough into mini muffin tin, spread and push up the side
Place in freezer for 10 minutes, in the meantime, preheat over to 325
Bake for 22 minutes or till golden brown
Remove and cool
Fruit Tart Filling
- 12 Oz Cream Cheese room temperature
- 14 Oz Sweetened Condensed Milk
- 1 tsp Lemon Juice
Use a blender to combine all ingredients
Place in refrigerator overnight to be used
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
- 3 Cups Flour
- 2 Sticks Cold Butter
- 1/2 Cup Sugar
- 1 tbsp Cold Water
- 1/4 tsp Salt
In the food processor, add flour, sugar, salt and pulse for 8 times.
Cut cold butter into small cubes and place in food processor. Pulse 50 times till it’s crumbly.
Add 1 tablespoon of water, turn on food processor and blend in a ball forms.
Divide the dough in 3 pieces, wrap in plastic wrap and place in freezer for 15 minutes.
Roll the dough out to about 1/4 inch thick. Cut out a circle, and fit into the mini muffin tin.
Preheat oven to 375F. Place the muffin tin in refrigerator while the oven is heating up.
Bake 10-12 minutes till golden brown. Let cool in the tin, then move to cooling rack.