- A tart shaper/tamper is purely an optional tool for these tarts. However, if you like making petite desserts using your mini-muffin or tart pans, it’s relatively an inexpensive tool ($5-$10) that will save you a lot of time and assist in making your petite treats more uniform. You can find them through Amazon.com and the one I use from The Pampered Chef.
- See this post on Pecan Tassies for an image of the tassie cup dough balls prep in the muffin wells.
- Initially, used zest from one lemon for the tassie cups. I would recommend adding zest from two large lemons to get that lemon flavor.
Makes 24 Tassies
Tools:
- Mini-muffin tin, for 24
- Mini-Tart Shaper/Tamper, (optional)
3-ounces cream cheese (not whipped), room temperature
1/2 cup unsalted butter (1 stick), room temperature
1 1/2 cups all-purpose flour
1/4 teaspoon salt
zest from 1-2 larges Meyer Lemon, or other lemon variety
about 5-ounces Meyer Lemon Curd (see recipe, click here)
Preheat oven to 350 degrees.
Place all the ingredients (cream cheese, unsalted butter, flour, salt and lemon zest) in a food processor and pulse process until the ingredients form a ball. Gather the dough and pat into a disc shape. Cover with plastic wrap and place in the refrigerator for about 1 hour.
Create 24 small dough balls from the chilled dough (about 1 tablespoon each). Place each dough ball in the center of an ungreased mini-muffin well and either:
- With tart shaper/tamper: Place shaper in each well and press firmly so that the dough pushes and fills towards the top of the well.
- Using fingers: Press the dough along the sides and the bottom of each well.
Bake for about 16-20 minutes or until the tart cups are lightly golden brown.
Allow the tassie cups to set and cool in the pan for about 1-2 minutes and then gently transfer to a cooling rack. Cool completely before filling.
Assemble Lemon Tassies
Using either a small cookie scoop (with a 1 teaspoon capacity) or small spoon, fill each tassie cup with your fresh, homemade Meyer Lemon Curd (about 1 heaping teaspoon).
Store tassies in the refrigerator, covered tightly with plastic wrap or in an airtight container.