Mini Tart Shells

By zircon50

Filled baked tartlet shells with lemon curd, then top with fresh raspberry, blueberry, strawberry

Ingredients

• 1 cup butter -- softened
• 6 oz cream cheese -- softened
• 4 Tbsp confectioner's sugar
• 2 Tbsp brandy
• 2 1/2 cups all-purpose flour

Preparation

Step 1

Preheat oven to 350°.

Cream butter, cream cheese, and powdered sugar until light and fluffy in a mixing bowl with a standing electric mixer. (The standing mixer use is important, as hand mixers aren't strong enough for the stiff dough, and the paddle attachment on the standing mixers are better for blending then the beater attachments on the hand mixer.)

Blend in brandy until well mixed. Gradually mix in flour until dough is smooth. Divide dough evenly into 48 small mini-muffin cups. With your fingers, press pastry evenly into each mini muffin cup, and try and keep dough as thin as possible on the bottom and tightly into the sides of the cups. The dough will puff up during baking. Pierce each shell with a fork in several places (reach the bottom of each cup - maybe just barely twist the tines of the fork while piercing).

Bake until golden brown (about 18-20 minutes). Cool in the muffin tins on wire racks. When cool, remove to wire rack (use a sharp-edged knife to remove if needed).