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Lemon Tassies with Meyer Lemon Curd

Teenie Notes
Lemon Tassies with Meyer Lemon Curd
source Cristina from TeenieCakes.com

Makes 24 Tassies

Tools:

  • Mini-muffin tin, for 24
  • Mini-Tart Shaper/Tamper, (optional)
Ingredients

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)

Directions

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.

Disclosure: Mention of The Pampered Chef: I am not an affiliate or sales representative of The Pampered Chef. My mention of their tart-shaper/tamper in no way affords me monetary or product gain.