Lemon Tarts

Ingredients

CRUST:
1 cup all purpose flour
1/3 cup confectioners (powdered or icing) sugar
1/8 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces


FILLING:
5 ounces cream cheese, room temperature.
1/2 cup granulated white sugar
1/2 cup fresh lemon juice (approximately two large lemons)
2 large eggs
1 tablespoon grated lemon zest


TOPPING:
Raspberries
1 tablespoon confectioners (powdered or icing) sugar
Lemon Zest

Method

FOR CRUST: In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. Place the pastry in the prepared mini tart pans and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. Pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)

Preheat oven to 425 degrees F and place rack in center of oven.

When the pastry is completely chilled, place the tart pans on a larger baking pan and bake until the crust is golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool while you make the filling.

Reduce the temperature to 350 degrees

FOR FILLING: In a food processor mixer place the cream cheese and process until smooth. Add sugar and process until incorporated. Add eggs, one at a time, and process until thoroughly combined. Add remaining ingredients and process until well blended and smooth. Pour filling into pre baked tart shells and bake approximately 25 - 30 minutes or until filling is set. Transfer tarts to a wire rack to cool and then cover and refrigerate until well chilled, at least an hour.

TOPPING: Pick your favorite fruit. Sprinkle powdered sugar and lemon zest.

Recipe from Stacey Jones