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Lemon Cream Cheese Tarts

Delightful tarts with a crisp cookie shell filled with smooth lemon cream cheese filling, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 3 hours
Servings: 24 tarts
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the tart shells
  • 250 g Butternut Snap cookies Use these cookies to form the tart shells.
For the filling
  • 85 g lemon jelly Dissolve in boiling water and cool before adding to the filling.
  • 250 g cream cheese Soften before mixing for a smooth texture.
  • 1/2 cup condensed milk Adds sweetness to the cream cheese mixture.
  • to taste Lemon rind For garnish before serving.

Method
 

Preparation
  1. Combine the jelly crystals with 1 cup of boiling water, stirring until fully dissolved. Set aside to cool in the refrigerator until just beginning to set.
  2. Preheat the oven to 180°C (350°F). Line two 12-cup patty pan trays with Butternut Snap cookies.
  3. Bake the cookies for about 8 to 10 minutes to soften them.
  4. After baking, gently press the cookies into the molds to form tart cases while they cool.
Making the filling
  1. In a separate bowl, whip together the cream cheese and condensed milk until smooth and creamy.
  2. Fold in the cooled jelly mixture until well combined.
  3. Pour the mixture into the cooled cookie shells.
Chilling and serving
  1. Return the tarts to the refrigerator until completely set, about 2-3 hours.
  2. Garnish with lemon rind before serving.

Notes

These tarts are best served chilled. They can be stored in an airtight container in the refrigerator for a couple of days.