MINI LEMON TARTS
I have found these mini lemon tarts to be a great spring dessert. Serve with whipped topping. Refrigerate any leftovers.
Provided by DublinMom
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h55m
Yield 12
Number Of Ingredients 9
Steps:
- Mix flour, butter, and salt together in the bowl of an electric stand mixer, or with a pastry blender, until dough becomes crumbly. Add ice water, 2 tablespoons at a time, until the consistency is smooth. Wrap dough in plastic wrap and chill for 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup cupcake pan.
- Roll out dough on a cutting board and cut into 3-inch circles using a scalloped cookie cutter. Place dough into the prepared pan, pressing down the sides to fit.
- Combine egg yolks, sugar, lemon juice, butter, and lemon zest in a heavy, non-aluminum saucepan. Cook over medium-low heat, stirring constantly, until butter is melted and filling thickens slightly. Do not allow to boil. Remove from heat and transfer to a bowl and cool, 15 to 20 minutes. Pour filling into the dough cups.
- Bake in the preheated oven until filling is set, 15 to 18 minutes. Let cool for 20 to 30 minutes before serving.
Nutrition Facts : Calories 229.1 calories, Carbohydrate 28.6 g, Cholesterol 127.9 mg, Fat 11.9 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 6.9 g, Sodium 85.9 mg, Sugar 17 g
TINY LEMON GEM TARTS
As a spin on lemon bars, prepare tiny tarts bursting with refreshing citrus flavor.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray 24 mini muffin cups with cooking spray. In medium bowl, beat butter and 3 tablespoons granulated sugar with electric mixer on medium speed until well mixed. Beat in 1 cup flour until dough forms.
- Shape dough into 3/4-inch balls. Press 1 ball in bottom and up side of each muffin cup for crust. Bake 14 to 16 minutes or until edges begin to turn golden brown.
- Meanwhile, in same bowl, beat remaining ingredients except powdered sugar on medium speed until well mixed.
- Spoon 1 heaping tablespoon mixture evenly into each baked crust. Bake 10 to 12 minutes or until filling is light golden. Cool in pan 15 minutes. Remove from muffin cups to cooling racks. Cool completely, about 30 minutes.
- Sift powdered sugar over tops of cookies. Store covered in refrigerator. If desired, sift additional powdered sugar over cookies just before serving.
Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 6 g, TransFat 0 g
MINI LEMON TARTS
From King Arthur flour, with dbl the dough. I have made these, they are good. Be sure to not use wrapper when cooking, the crust needs to touch the metal. My self and others had twice as much filling then crust from original recipe. i think this is from not rolling out the dough as thin as instructions. so here i gave dbl the dough. If you do a thicker crust, you may need to bake these one the lower third of the oven or add more time for cooking. I also sprinkled them with powder sugar when down cooling.
Provided by Coppercloud
Categories Tarts
Time 55m
Yield 48 Tarts, 48 serving(s)
Number Of Ingredients 10
Steps:
- For the crust: Mix together the cream cheese, butter, sugar, and salt until smooth. Add the flour and mix gently until the dough is cohesive. Shape the dough into a 1"-thick disk, wrap it in plastic, and refrigerate for at least 1 hour.
- For the filling: Whisk together the lemon juice, zest or oil, and the sugar. Whisk in the eggs, then the sour cream.
- To assemble: Roll the dough on a floured surface into a circle 1/8" thick. Using a 2 ¾" biscuit cutter, cut out 24 circles, gathering the scraps and re-rolling the dough as necessary. Preheat the oven to 375°F Grease a 24-cup mini-tart pan or mini-muffin pan. Transfer the dough circles to the cups of the pan, pressing into the corners and up the sides of each cup. Pour the filling into each of the tart shells until it nearly reaches the rim of the cup.
- Bake the tarts for 28 to 30 minutes in the mini-tart pan, or 18 to 20 minutes in the mini muffin pan, until the crust turns golden and the filling has set.
- Remove the pan from the oven and let the tarts cool for 10 minutes in the pan. Transfer the tarts to a rack to cool completely before serving.
Nutrition Facts : Calories 77, Fat 4.8, SaturatedFat 2.8, Cholesterol 24.1, Sodium 42.1, Carbohydrate 7.7, Fiber 0.1, Sugar 4.6, Protein 1.1
LEMON COCONUT TARTLETS
I purchased some mini-tart shells from a school fundraiser but didn't know what to do with them. But, I found this little gem in a Canadian Living Christmas Special magazine from 1982. They are really good on their own but a generous dollop of real whipped cream takes them over the top!! Very easy to make, too!
Provided by Debbb
Categories Tarts
Time 35m
Yield 32 tartlets
Number Of Ingredients 7
Steps:
- In bowl, combine sugar & flour.
- Beat in eggs, lemon peel & juice by hand.
- Divide the coconut among the tart shells (approximately 1 teaspoons each).
- Pour lemon mixture over top of coconut.
- Bake in 375 degree oven for 20-25 minutes or until filling is set.
- Cool before serving.
Nutrition Facts : Calories 38.1, Fat 0.8, SaturatedFat 0.5, Cholesterol 19.8, Sodium 9.6, Carbohydrate 7.3, Fiber 0.1, Sugar 6.8, Protein 0.7
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