Ingredients for cream cheese filling:
Cream cheese-8 oz or 227 gms-1 pkt- room temperature,
Condense milk-1/4 cup,
Zest of one lemon,
Lemon juice-2 tbsp.
Ingredients for sweet pastry crust:
All purpose flour-1 and 1/2 cup flour,
Butter -1/2 cup-room temperature,
white sugar-1/4 cup,
Egg -1 lightly beaten,
Vanilla essence-1 tsp.
Method: cream cheese filling
Take a bowl and beat the cream cheese with a beater until creamy and smooth( few seconds)
Transfer the filling to a bowl or cover it and place it in the fridge to cool and thicken.
Mini sweet pastry crust:
Beat butter till light and smooth with an electric beater
Add sugar and beat for couple of minutes till light and fluffy.
Take out from the freezer and place one tbsp of the dough into each greased and floured mini cupcake tray or non stick mini cupcake tray.
Press the dough at the bottom and upsides.
Place the tray in the fridge as the oven is pre heating.
After ten minutes,place the tray to bake for 5 minutes.
Reduce the temperature to180 C or 350 F and bake for 15 minutes more or till the top edges are light brown.
Take out the tray and leave it to cool on wire rack for 15 minutes.
Remove the tarts from the tray and place it on wire rack to cool completely.
Makes 18 mini tarst!