Shortbread Tartlets with Lemon Cream

These. Are. Amazing. A small, thick shortbread shell cups a pillow of tangy lemon cream and is crowned with berries and crushed nuts. I love these! I go nuts over them. They crumble in the mouth and just melts. You will want seconds, and then thirds, fourths ...

This are amazing just shortbread and cream, but even more stunning and beautiful garnished with berries, crushed nuts, and icing sugar.

Shortbread Tartlets
Adapted from Joy of Baking

Ingredients
1 cup unsalted butter, room temperature
1/2 cup confectioners (powdered or icing) sugar
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
2 tablespoons cornstarch or rice flour
1/8 teaspoon salt
1 tsp grated lemon zest
Lemon Cream (recipe follows)

Grease 36 miniature muffin tins (approximately 2 inch (5 cm) in diameter). Set aside. Preheat oven to 325F degrees and place rack in the center of the oven.

Cream the butter and sugar together for 2 minutes. Beat in the vanilla extract and lemon zest. 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. Using your fingers, press the dough up the sides of the cup, creating an indentation in the center. Repeat with the remaining dough and cups. Place the muffin tin in the freezer for about 10 minutes for the shortbread to become firm and prevent puffing while it bakes.

Transfer the muffin tin with the unbaked shells into the oven and bake for 18-20 minutes until lightly browned, lightly pricking the bottom of each shortbread halfway through the baking time. Check again after another five minutes and prick again if needed. This is to deflate and prevent the puffing. Once fully baked, remove from oven and place on a wire rack to cool. When completely cooled, remove the tarts from the pan.

Fill or pipe in the tart shells with the cream cheese filling. Garnish with desired toppings. Chill until ready to serve.

Lemon Cream
Ingredients
8 oz cream cheese, softened
1/4 cup prepared or store-bought lemon curd
2 tbsp sugar and more as needed

Beat cream cheese and sugar until blended well. Beat in the lemon curd until smooth. Taste and adjust if the filling is too tangy, beating in 1 tbsp sugar at a time until it is to your liking. Chill until ready to use.