Shelly's Recipe

Lemon Chess Tartlets

Category: Tarts

For the crust:
8 ounces cream cheese, softened
1 cup unsalted butter, softened
2 1/2 cups all-purpose flour

For the filling:
4 large eggs
1 cup granulated sugar
1/3 cup lemon juice
1/3 cup unsalted butter, melted

Instructions

To make the crust:

Using an electric mixer on medium speed, beat cream cheese and butter until creamy. Reduce mixer speed to low and gradually add flour. Mix just until combined.

Shape dough into 48 balls, using a scant tablespoon of dough at a time. Place dough balls on a baking sheet. Cover and chill for 30 minutes.

To make the filling:

Preheat oven to 350. Lightly grease 48 mini muffin cups.

Place 1 dough ball into each cup. Press dough into the bottom and up the sides of the cups, forming a pastry shell. If you have a tart tamper, this is a perfect use for it. Coat it lightly with a bit of flour to keep the dough from sticking to it.

Whisk together eggs, sugar, lemon juice, and melted butter. Fill each pastry shell with mixture.

Bake 18-22 minutes, or until filling is set. Cool in pans on wire racks for 10 minutes. Then, carefully remove tarts from pans to cool completely on wire racks.

Note: If you'd like, garnish these with with toasted coconut or toasted almonds.