Mini Shortbread Tarts

By zircon50

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup confectioners sugar
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt

Preparation

Step 1

Lightly butter, or spray with a nonstick vegetable spray, 36 miniature muffin tins (approximately 2 inch (5 cm) in diameter).

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar together (1-2 minutes) until smooth. Beat in the vanilla extract. Add the flour, cornstarch and salt and mix just until incorporated. If the shortbread dough is too soft to roll into balls, cover and refrigerate for about 30-60 minutes.

Take a scant 1 tablespoon of shortbread dough (about 15 grams) and place in the center of each muffin tin. With your fingertips, press the dough onto the bottom and up the sides of the individual muffin tin. Once filled, cover and place the tart pan, with the unbaked shells, in the freezer for about 15 minutes so the shortbread can become firm. (This will help to prevent the shortbread from puffing up during baking.)

Meanwhile, preheat oven to 325 degrees F (170 degrees C) and place rack in the center of the oven.

Bake for approximately 20 minutes or until lightly golden brown. About halfway through the baking time, if the shortbread has puffed up, lightly prick the bottom of each shortbread with the tines of a fork. Once they are fully baked, remove from oven and place on a wire rack to cool. When completely cooled, remove the tarts from the pan. (They can be frozen.)

To serve: Using two small spoons, fill the tart shells with a dollop of the cream filling or lemon curd. The filled tart shells can be made several hours in advance and refrigerated. Just before serving top with fresh berries or cut up fruit.

Makes about 36 - 2 inch (5 cm) shortbread tarts.