Lemon Cookie Tarts
Ingredients
- 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) ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
945
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).