Lemon Curd Tarts are awesome! These delicious treats have a cream cheese crust and they're filled with lemon curd. A little sprinkling of powdered sugar and a pinch of lemon zest top them off. Every bite is absolutely delightful. Perfect dessert for holiday baking or Christmas Cookie Exchanges.
1/2cupunsalted buttersoftened to room temperature (1 stick)
1/4cuppowdered sugar
LEMON CURD FILLING:
8oz.lemon curd
1/4cuppowdered sugaras desired
2tbsp.lemon peelgrated,1 as needed
Instructions
SHELL:
Spray miniature muffin tins generously with cooking spray.
Set aside.
Mix the cream cheese and butter with an electric mixer until fluffy.
Add flour and powdered sugar and stir to combine.
If necessary, add a little additional flour so the texture is not too sticky.
Measure one level tablespoon of dough and roll into a ball.
Place in individual miniature muffin tins and maneuver the dough so it spreads to the top and sides of muffin.
Set aside.
LEMON CURD FILLING:
Spoon one level teaspoon lemon curd into each prepared shell.
Bake at 350 degrees for 20-40 minutes or until the top crust starts getting lightly browned.
Remove from oven.
Cool tarts in pans about 15-20 minutes.
Sprinkle the tops of each muffin generously with powdered sugar.
Then sprinkle a pinch of lemon zest over top of each muffin.
Cool completely before removing tarts from muffin tins.
Place each tart in a miniature paper liner.
Notes
NOTE: If the shell dough is too sticky, it’s harder to work with. The original recipe called for just one cup of flour (and no powdered sugar). To prevent the dough from sticking to our hands constantly, we found this ratio a lot better.NOTE: You have to wait sufficiently long enough for the tarts to cool before adding the powdered sugar on top. Otherwise, the powdered sugar completely dissolves into the tart. I waited between 15-20 minutes before sprinkling powdered sugar on top.