Prep 30 mins
Cook 12 mins
Is it a cookie or is it a tart? My favorite is lemon. I have made these tarts filled with Bailey's Chocolate Mousse. Also banana cream or coconut pie filling will work nicely to.
- 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)
- In food processor pulse sugar, powdered sugar and butter till creamy. Can be done with electric beaters as well.
- Mix rest of ingredients except lemon curd and sweetened condensed milk, mix until a smooth dough is formed.
- Chill 15 minutes wrapped in plastic wrap.
- Spray mini muffin tins with Pam.
- Measure 1 Tbsp of dough.
- Roll into ball place one in each hole of mini tart pan.
- Using 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.
- Bake at 350°F for 9 minutes or until dough is slightly firm but not set. They may close up during cooking.
- Remove 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).
- Bake 2-3 minutes longer or until edges of shells are firm and golden.
- Let cool in the pan for 5 minutes.
- Carefully remove from pan and transfer to cooling rack, if they need more shaping you can do that now.
- Cool completely before filling. Can be made to this point and frozen (but thaw to room temp before filling).
- For the filling mix together purchased or homemade lemon curd and sweetened condensed milk.
- Put 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.
Simply delicious! I made these for my cookie baskets and they were a huge hit. I had been waiting to figure out what to do with these little tart pans that I picked up at a dollar store and this was a perfect opportunity. The dough was simple to make and formed easily in to the pans. I did press the dough a little too high in the first batch...do know that the dough expands unlike some pastry shells. The dough is delicate tasting but not delicate to handle..mine slipped out of the tins with little breakage. I think it tastes like a sugar cookie...a GOOD sugar cookie which I think is rare. I will be using the dough recipe for other things in the future. I usually use a recipe just like this for the curd so I know this is good but I admit my impatience got the best of me this time and I boiled the first batch and ruined it. I found a recipe that makes it a little easier and used that and the results were wonderful.One hint if you are dusting with powdered sugar....do this before piping in the curd so it doesn't ruin the smooth surface of the curd. Thanks so much for this great dessert!
These were excellent! I loved the taste of the pastry and had no problems with crumbling or getting them out of the pan. I used Pan Release, Professional Pan Coating by Kittencalskitchen on this site (works better than Pam). I had another advantage which was a Pastry Shaper, a wooden device shaped like a mini muffin on one end so all I had to do was put a round ball of dough in each mini muffin tin and press the pastry shaper into the dough to make perfectly shaped tarts. I did not need to use the condensed milk and I completely forgot about the icing sugar in the end.
Very good recipe! I use different filling but the pastry turned out exactly as described! 5 stars!!!