Tiny Shortbread Tarts Recipes

TINY SHORTBREAD TARTS

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. , Shape into 1-in. balls; press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 300° for 17-22 minutes or until set. Cool for 15 minutes before carefully removing from pan to a wire rack to cool completely. Spoon 1 teaspoon of pie filling into each tart.

TINY FUDGE TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the flour and salt. Cut in the butter with a pastry cutter or fork until only small lumps remain. Sprinkle the water and 1 teaspoon vanilla over the mixture and mix well using a fork. Set aside.
• In a small bowl, mix together 1/4 cup butter, egg yolk and sugar until smooth. Beat in 1 teaspoon vanilla, cocoa and coconut until smooth. Set aside. Use 1/2 of the dough at a time. On a cloth covered board, dusted generously with sugar, roll dough out to 1/16 inch thick. Cut the dough into 2 1/2 inch squares. Spread 1 teaspoon of filling onto each square, bring the corners to the center and press lightly to seal. Place them onto an ungreased cookie sheet about 2 inches apart.
• Bake for 15 to 20 minutes, or until edges are golden. Cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

MINI SHORTBREAD TART SHELLS

Steps:

• Set oven to 300 degrees.
• Prepare mini muffin tins.
• In a bowl mix all ingredients with an electric hand mixer until well blended.
• Pinch off small pieces of dough (do not roll the dough first) using your fingers pat into the muffin tins to form a "shell".
• Prick the bottoms with a fork.
• Bake for about 20 minutes (during the baking time prick bottoms again if the shells puff up.
• Cool and fill as desired.

TINY SHORTBREAD TARTS WITH EARL GREY CREAM

Steps:

• Steep Earl Grey tea bag in hot water for 5 minutes. Discard bag and set tea aside.
• Beat cream cheese in a bowl with an electric mixer until fluffy. Add tea, sweetened condensed milk, and vanilla extract; mix until smooth. Cover filling and refrigerate, 8 hours to overnight.
• Beat butter and confectioners' sugar together in a bowl with an electric mixer until creamy. Beat in vanilla extract. Add flour, cornstarch, and salt; mix with a wooden spoon just until incorporated.
• Lightly grease 36 mini muffin cups. Divide dough into 36 pieces and place 1 piece in the center of each muffin cup. Press the dough up the sides of the muffin cup, making room in the center for the filling. Freeze tart shells for about 10 minutes.
• Preheat the oven to 325 degrees F (165 degrees C).
• Bake tart shells in the preheated oven until lightly browned, 18 to 20 minutes. Prick the bottom of each tart with a fork if they puff up during baking. Place on a wire rack to cool completely.
• Remove cooled tarts from the pan and fill with the Earl Grey cream. Garnish each tart with a strawberry half.