Tart tarts

Shortbread Tarts with Cream Cheese filling
recipe from joyofbaking.com, introduced to me by Jess

INGREDIENTS

Shortbread Tarts:

1 cup (227 grams) (2 sticks) unsalted butter, room temperature

1/2 cup (65 grams) confectioners (powdered or icing) sugar

1 teaspoon pure vanilla extract

1 1/2 cups (210 grams) all purpose flour

2 tablespoons (30 grams) cornstarch or rice flour

1/8 teaspoon salt

Cream Cheese Filling:

1-8-oz. (227 grams) package cream cheese - softened

1-14 ounce (396 grams) can sweetened condensed milk

1/3 cup (80 ml) lemon juice (freshly squeezed)

Zest of one lemon

1 teaspoon (4 grams) pure vanilla extract

Garnish:

Any combination of berries (blueberries, strawberries, blackberries, raspberries) or other fruit such as slices of kiwi.

DIRECTIONS

Shortbread Tarts: Lightly butter, or spray with a nonstick vegetable spray, 36 miniature muffin tins (approximately 2 inch (5 cm) in diameter). Set aside. Preheat oven to 325 degrees F (170 degrees C) and place rack in the center of the oven.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar together (approximately two minutes). Beat in the vanilla extract. Add the flour, cornstarch and salt and mix just until incorporated.

Divide the dough into 36 even pieces and place one ball of dough in the center of each muffin tin. With your fingertips, press the dough up the sides of the individual muffin tin so there is an indentation in the center. Once filled, place the tart pan, with the unbaked shells, in the freezer for about 10 minutes so the shortbread can become firm. (This will help to prevent the shortbread from puffing up during baking.)

Bake for approximately 18 - 20 minutes or until lightly browned. About halfway through the baking time, lightly prick the bottom of each shortbread, with the tines of a fork, if they have puffed up. Check again after another five minutes and prick again if needed. 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. (These may be made in large quantities and frozen.)

Cream Cheese Filling: In your food processor or electric mixer, beat the cream cheese until fluffy. Add the condensed milk, lemon juice, zest, and vanilla and process just until smooth. (Do not over process or the filling will be too runny.) Transfer the filling to a bowl, cover, and refrigerate until serving time. (It is best to make the filling at least a day in advance to give it time to become firm and for all the flavors to mingle).

To serve: Using two small spoons, fill the tart shells with the cream cheese filling. 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) miniature tarts.

Put the lime in the...cupcakes

Key Lime Cupcakes
adapted from several recipes I found online

INGREDIENTS

• 1- lemon or yellow cake mix [I used yellow]
• 1-4.3oz. instant lemon pudding mix (dry) [largest instant/cook & serve box)
• 4 large eggs
• 1/2 cup key lime juice
• 1 cup vegetable oil
• 1/2 cup water

DIRECTIONS

1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners (makes ~24).
2. Mix together all ingredients.
3. Pour into prepared cupcake cups until 2/3 full.
4. Bake cupcakes for ~20min, or until toothpick inserted into center comes out clean. (I like to rotate the pans in the middle of baking.)
5. Cool cupcakes before frosting.

Cream Cheese and Graham Cracker Frosting

INGREDIENTS

• 8oz softened cream cheese
• 1 stick butter, softened
• 1/2 tsp vanilla
• 1-1.5 cups powdered sugar
• 4 pieces of honey graham crackers
  

DIRECTIONS

1. Whip cream cheese, butter and vanilla together until smooth.
2. Add powdered sugar in 1/2 cup portions, mix well. Repeat until all is added.
   
3. Cream mixture until smooth.
4. Crush graham crackers until you have smooth crumbs. You can use a food processor, though I used a mortar and pestle, which was easy and fun. If you don't have either, place the crackers in a plastic (ziploc) bag and crush them with anything handy.
   
5. Frost cupcakes with cream cheese frosting, then roll cupcakes (frosting side down) in graham cracker crumbs.
6. Cupcakes can be kept in the refrigerator for storage. I enjoyed them cold and at room temperature.