Lemon Tassies (pictures off blog directly)
Makes 4 dozen
For the Crusts:
2 cups (400g) all-purpose flour
10 tablespoons (150g) cold unsalted butter, cut into chunks
1/4 cup (50g) + 2 tbsp (30g) sugar
2 large egg yolks
2 tsp finely grated lemon zest
1/4 tsp coarse salt
vegetable oil
For the Filling:
8 ounces (250g) cream cheese, room temperature
1/3 cup (70g) sugar
1 large egg
3 tbsp finely (45g) grated lemon zest
1 tbsp(15g) fresh lemon juice
1/2 tsp pure vanilla essence
1) Preheat oven to 350F (180 deg) upper rack in the oven. Coat two 24-cup mini-muffin tins with oil. (Do try to use muffin tins to allow the biscuit to remain its shape so that you can apply the cheese to it easily later)
yep, this was what happened to mine cause i didn't use muffin tins. it was so hard to put the cheese later.
2) For the crust: Process flour and butter in a food processor until mixture is the consistency of fine crumbs. Add sugar, egg yolks, vanilla, lemon zest, and salt. Process just until combined and sandy in texture; do not overprocess.
3) Divide dough into quarters. Divide each quarter into 12 equal pieces, and shape into balls. Place each ball in a muffin cup; press into cup, stretching dough up the sides. Set each muffin tin on a baking sheet. Bake crusts, rotating halfway through, until lightly browned all over and slightly darker at the edges, 18 to 20 minutes. Tap down any puffed centers of the shells with the end of a wooden spoon or your finger. Transfer sheets with muffin tins to wire racks to cool.
4) For the filling: With an electric mixer, beat cream cheese, sugar, egg, lemon zest and juice, and vanilla on medium speed until smooth. Using a 1-inch ice cream scoop, fill the cooled crusts with filling. Bake cookies, rotating sheets halfway through, until filling is set and just beginning to color at the edges, 10 to 12 minutes.
5) Transfer to wire racks to cool completely. Tassies can be refrigerated in single layers in an airtight container for up to 3 days.
6) Serves approximately 4 dozens.
