Nana’s Lemon Cream Cheese Tarts
Lemon tarts just like my Nana used to make. Lemony cream cheese filling inside flaky pastry tart shells.
Servings 18 mini tarts
Calories 116kcal
Ingredients
- 4 oz cream cheese at room temperature
- 150 ml sweetened condensed milk*
- 2 ½ tbsp lemon juice**
- ½ tsp vanilla
- 18 mini tart shells
- Fresh blueberries and strawberries for garnish optional
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.
Nutrition
Calories: 116kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 71mg | Potassium: 42mg | Fiber: 1g | Sugar: 5g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg