Cheese-Filled Shortbread Tartlets

You can never have too many hor d'oeuvre recipes, so give Cheese-Filled Shortbread Tartlets a try. Watching your figure? This lacto ovo vegetarian recipe has 115 calories, 1g of protein, and 8g of fat per serving. For 20 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 36. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of butter, lemon juice, cornstarch, and a handful of other ingredients are all it takes to make this recipe so flavorful. 70 people have tried and liked this recipe. It is brought to you by Taste of Home. With a spoonacular score of 5%, this dish is very bad (but still fixable). If you like this recipe, take a look at these similar recipes: Lemon Shortbread Tartlets, Deep-filled asparagus & mascarpone tartlets, and Lemon Meringue Shortbread Tartlets.

Servings: 36

Preparation duration: 25 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions In a small bowl, beat cream cheese until smooth. Gradually beat in the milk, lemon juice and vanilla. Cover and refrigerate for 8 hours or overnight. In another bowl, beat the butter, flour, confectioners' sugar and cornstarch until smooth. Roll into 1-in. balls. Place in greased miniature muffin cups; press onto the bottom and up the sides. Prick with a fork. Bake at 325° for 20-25 minutes or until golden brown. Immediately run a knife around each tart to loosen completely. Cool in pans on wire racks. Pipe or spoon 1 tablespoon cheese filling into each tart shell. Cover and refrigerate until set. Just before serving, garnish with raspberries and mint if desired. Yield: 3 dozen. Originally published as Cheese-Filled Shortbread Tartlets in Taste of Home's Holiday & Celebrations CookbookAnnual 2004, p88 Nutritional Facts 1 tartlet equals 121 calories, 8 g fat (5 g saturated fat), 23 mg cholesterol, 65 mg sodium, 11 g carbohydrate, trace fiber, 2 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a small bowl, beat cream cheese until smooth. Gradually beat in the milk, lemon juice and vanilla. Cover and refrigerate for 8 hours or overnight.

2. In another bowl, beat the butter, flour, confectioners' sugar and cornstarch until smooth.

3. Roll into 1-in. balls.

4. Place in greased miniature muffin cups; press onto the bottom and up the sides. Prick with a fork.

5. Bake at 325° for 20-25 minutes or until golden brown. Immediately run a knife around each tart to loosen completely. Cool in pans on wire racks.

6. Pipe or spoon 1 tablespoon cheese filling into each tart shell. Cover and refrigerate until set. Just before serving, garnish with raspberries and mint if desired.

Nutrition Information:

covered percent of daily need