Lemon Cheese Tarts Recipe

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It's hard to resist these buttery tart cups filled with a lemony cream cheese mixture and topped with your favorite fruit. This tasty treat is the perfect dessert choice for your next party buffet.
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  • 1 cream cheese (8 oz.) - softened
  • 1 sweetened condensed milk
  • 1/3 lemon juice
  • 1 vanilla
  • 1/2 lemon - zested
  • 1 butter (2 sticks) - softened
  • 1 1/2 flour
  • 1/2 confectioners' sugar
  • 1 cornstarch
  • fresh strawberries or raspberries and mint leaves for garnish
Container: small tart tins, 2 medium mixing bowls
  • In small mixing bowl, beat cream cheese until smooth. Beat in milk, lemon juice, vanilla and lemon zest.
  • Cover and refrigerate 8 hours or overnight.
  • In another mixing bowl, beat butter, flour, confectioners sugar, and cornstarch until smooth.
  • Roll into 1" balls.
  • Place in greased mini muffin tins. Using floured fingers, press into bottom and up sides of pan. Prick with fork.
  • Bake at 325° for 20-25 minutes or until golden brown.
  • In last few mintues of baking, if pastry is puffed in center, take small spoon and gently press down so you have an indentation for filling.
  • When finished baking, immediately run a knife around each tart to loosen.
  • Cool completely.
  • Remove from pans.
  • Pipe or spoon about 1 tablespoon cheese filling into each tart.
  • Just before serving, garnish with fruit and mint leaf.
  • Refrigerate leftovers.
Note: Tarts are fragile so be gentle when lifting out of pans.
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