Mini Flower Lemon Tarts
Posted in /Cooking/Desserts/Pie on Friday, April 06, 2018
Sometimes even my sweet tooth needs a change from the chocolate and this lemon tart does the job! These were a big hit at the big fundraiser held for my school. My students made 300 of these beautiful little flowers and 300 of the mini 2 bite brownies as well and there was not a crumb leftover.
Tart shells Ingredients
6 Tbsp Cream cheese
6 Tbsp butter
1 tsp sugar
3/4 cup flour
Filling Ingredients
3 tablespoons fresh lemon juice
Fresh zest of one lemon
3 tablespoons sugar
1 large egg
2 tablespoons unsalted butter, cut into small pieces
Tart shells Directions
1. Grease a mini-muffin pan. Set aside.
2. Mix together the cream cheese, butter, sugar, and salt until smooth.
3. Add the flour and mix gently until the dough is cohesive.
4. Shape the dough into a ball, wrap it in plastic, and freeze for at least 15 minutes.
5. Unroll pie crusts on lightly floured surface and cut out as many flowers as possible.
6. My flower shaped cookie cutter is 4-inches in diameter petal tip to petal tip. Once your first set of flowers are cut, you can ball up the dough and roll it out again. You should be able to get 24 flower shaped dough pieces.
7. Put the dough pieces in mini muffin tins, leaving an empty space between crusts. Press them into the bottom and on the sides. Prick the bottoms with a fork.
8. Bake at 350 for 15-20 minutes or until golden around the edges.
9. Remove from oven and let the crust cool while you make the filling. Once cooled, use the tip of a knife to loosen the crusts from the mini muffin cups.
Filling Directions
1. Whisk together juice, zest, sugar, and egg in a small saucepan.
2. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 4 to 5 minutes.
3. Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.
4. Place curd in piping bag with star tip & pipe into prepared flower shaped shells
5. Dust with icing sugar and chill until served.
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