Tuesday, September 6, 2016

Shortbread tarts

As promised, here is the recipe...
1 c. butter
1/2 c. powdered sugar
2 c. flour

1 pkg. cream cheese
1 c. powdered sugar

Lots of fresh berries

For the crust, you are going to cream the butter and sugar, then add the flour. You can use one large tart pan or lots of little ones. I think I had about 10 smaller tart pans, that I greased and then pressed the crust into the bottom and edges, about 1/8 to 1/4 inch thick. I put them all on a cookie sheet and baked at 375 for about 10 -15 minutes. I don't like my crust crunchy or brown so I under cook it just a bit, but you do want a little bit of color to show up before you take them out so they stay together. Let cool before you fill.

For the cream cheese filling, cream the cheese and powdered sugar, and keep at around room temperature. Fill the crusts the appropriate amount, so its about level with the tops of the crusts. I used 3 different sizes of tart pans so the amount varies. Wash, cut and dry you fresh fruit and place on top however you would like. Keep refrigerated before serving.

It was the fourth of July so I went with a flag theme for these ones. They're so delicious, I can't believe I've never attempted to make anything like this before! I hope you enjoy!


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  1. That first photo is absolutely stunning.

  2. I am definitely impressed- that looks amazing! If you're interested in entering a Halloween recipe contest, I'd love to see what you come up with! You can go here to learn more about it.