Citrus Cream Tartlets Recipes

CITRUS CREAM TARTLETS

Steps:

• In a food processor, combine the nuts, sugar and flour; cover and process until blended. Add butter; blend until mixture forms coarse crumbs., Press onto the bottom and up the sides of two greased 4-in. tartlet pans with removable bottoms. Bake at 350° for 13-15 minutes or until golden brown. Cool completely., In a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, citrus juices and peels; beat until blended., Spoon into crusts. Refrigerate for at least 1 hour.

CREAMY CITRUS TARTLETS

Steps:

• Preheat oven to 375°.
• On a lightly floured surface, unroll piecrusts. Using a 2½-inch round cutter dipped in flour, cut 24 rounds. Press rounds into 24 miniature muffin cups.
• In a large bowl, beat cream cheese, zest, and vanilla with a mixer at medium speed until creamy. Add sugar and orange juice, and beat until combined. Add egg; beat at low speed just until combined. Divide mixture among prepared crusts (about 2 teaspoonfuls each).
• Bake until filling is puffed and crust is lightly browned, about 15 minutes. Let cool on wire racks for 15 minutes. (Filling will deflate as it cools.) Run a knife around edges of cups to loosen tarts. Gently remove, and let cool completely on wire racks. Refrigerate until chilled.
• In a large bowl, beat cream, confectioners' sugar, and orange liqueur with a mixer at medium speed just until sti peaks form. Spoon onto tarts. Garnish with orange slices, if desired.