Lemon tarts just like my Nana used to make. Lemony cream cheese filling inside flaky pastry tart shells.
Course Dessert
Cuisine Canadian
Keyword Cream Cheese, Lemon, Tart
Servings 18mini tarts
Calories 116kcal
Ingredients
4ozcream cheeseat room temperature
150mlsweetened condensed milk*
2 ½tbsplemon juice**
½tspvanilla
18mini tart shells
Fresh blueberries and strawberries for garnishoptional
Instructions
Blind bake the tart shells according to packaged directions and set aside to cool. We have to blind bake the shells becuase the filling does not need to be baked.
Whisk together cream cheese, condensed milk, lemon juice and vanilla until smooth.
Fill tart shells with the lemon filling and top with fresh fruit.
Chill for at least an hour before serving. This will allow the filling to thicken up.
Notes
*The cans I buy have a volume of 300ml, so this recipe uses half a can. Use the rest to make Vietnamese coffee, or drizzle over waffles.
**Fresh lemon juice makes a world of difference in these tarts. The flavor of the pasteurized stuff in the bottle works in a pinch, but fresh is best.