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Mini Lemon Cheesecake Tarts

By Faeza
11 March 2016

lemon tarts

Ingredients

  • 8 ounces cream cheese, softened, divided
  • 1/2 cup plus 2 teaspoons butter, softened, divided
  • 1/4 teaspoon grated lemon peel
  • 1 cup all-purpose flour
  • 1/2 cup plus 1/3 cup sugar, divided
  • 1 teaspoon plus 2 tablespoons lemon juice, divided
  • 1/2 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 4 teaspoons cornstarch
  • 1/3 cup water
  • 2 drops yellow food coloring
  • Fresh raspberries
 

Directions

  1. In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon peel until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm.
  2. Preheat oven to 325°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased mini muffin cups.
  3. For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-22 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks.
  4. Meanwhile, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; gently stir in food coloring and remaining lemon juice and butter. Cool to room temperature.
  5. Remove cooled tarts from pans. Spoon on topping; top with raspberries. Store in an airtight container in the refrigerator. Yield:2 dozen.