Get the Recipe:
Lemon Chess Tartlets
These sweet, tart mini pies are so simple to make and a pleasure to eat!
Ingredients
For the crust:
- 8 ounces (226 g) cream cheese, softened, softened
- 1 cup (226 g) unsalted butter, softened
- 2 ½ cups (300 g) all-purpose flour
For the filling:
- 4 large eggs
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) buttermilk
- ⅓ cup (80 ml) lemon juice
- ⅓ cup (75 g) unsalted butter, melted and slightly cooled
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Instructions
To make the crust:
- Using an electric mixer on medium speed, beat the cream cheese and butter until creamy. Reduce mixer speed to low and gradually add the flour. Mix just until combined.
- Shape the dough into 48 balls, using a scant tablespoon of dough at a time. Place the dough balls on a baking sheet. Cover and chill for 30 minutes.
To make the filling:
- Preheat oven to 350°F (175°C). Lightly grease 48 mini muffin cups.
- Place 1 dough ball into each cup. Press the dough into the bottom and up the sides of the cups, forming a pastry shell. If you have a tart tamper, this is a perfect use for it. Coat it lightly with a bit of flour to keep the dough from sticking to it.
- Whisk together the eggs, sugar, buttermilk, lemon juice, and melted butter. Fill each pastry shell with the mixture.
- Bake 18-22 minutes, or until the filling is set. Cool in pans on wire racks for 10 minutes. Then, carefully remove the tarts from the pans to cool completely on wire racks.
Notes
- If you'd like, garnish these with with toasted coconut or toasted almonds.
- Recipe slightly adapted from Southern Living.
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