ANGEL ACRES TANGY LEMON TARTS
- Cooking Time: 100
- Servings: 16
- Preparation Time: 20
- 1 cup butter
- 2 cups all purpose flour
- 6 oz cream cheese
- 2 tsp. sugar
- 1 cup pecans or walnuts (chopped fine - I use my coffee grinder to chop)
- 2 tsp. vanilla
- 1 cup sugar
- 6 tablespoons butter
- 3-4 tsp. lemon zest
- 6 tablespoons lemon juice
- 3 eggs, beaten
All pastry ingredients must be at room temperature; mix like a pie crust. (I use food processor).
Chill 1 hour.
Pinch 48 balls and mold into small muffin tin.
Bake at 325* for approximately 15 minutes or until brown
Cool and add lemon curd filling.
Top with berries if desired.
Making the lemon curd*
In top of a double boiler, combine sugar, butter, zest and lemon juice.
Over simmering - not boiling water, stir mixture until butter has melted and sugar is dissolved.
Stirring constantly, spoon a little of the hot butter mixture into beaten eggs.
Pour egg mix into hot butter mixture, stirring constantly to blend.
Cook over simmering water until it has thickened - about 20 minutes.
Remove lemon curd from heat, cool and refrigerate.
*This is not as difficult as it sounds, but you can buy premade lemon custard if you want or substitute any other filling you would like