Monday, March 16, 2009

Lemon Cookie Tarts

I wanted to find a mini dessert recipe that I could make for my mom's birthday when I came across this recipe at recipezaar. They are a perfect bite sized treat. I used lemon and blueberry fillings. They were both tasty!


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)


1In food processor pulse sugar, powdered sugar and butter till creamy. Can be done with electric beaters as well.

2Mix rest of ingredients except lemon curd and sweetened condensed milk, mix until a smooth dough is formed.

3Chill 15 minutes wrapped in plastic wrap.

4Spray mini muffin tins with Pam.

5Measure 1 Tbsp of dough.

6Roll into ball place one in each hole of mini tart pan.

7Using 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.

8Bake at 350°F for 9 minutes or until dough is slightly firm but not set. They may close up during cooking.

9Remove 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).

10Bake 2-3 minutes longer or until edges of shells are firm and golden.

11Let cool in the pan for 5 minutes.

12Carefully remove from pan and transfer to cooling rack, if they need more shaping you can do that now.

13Cool completely before filling. Can be made to this point and frozen (but thaw to room temp before filling).

14For the filling mix together purchased or homemade lemon curd and sweetened condensed milk.

15Put 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.

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