On a cold winter’s day we all need a pick-me-up. I found this one today, on Sydney’s Kitchen blog. It is perfect, even if you have to resort to thawing frozen fruit or extracting fruit spoonfuls from a glass jar….take heart, spring is only a couple months away!
For the Shortbread Tarts:
1 cup butter, room temperature
1/2 cup confectioner’s sugar
1 teaspoon vanilla
1 1/2 cup flour
2 tablespoons cornstarch
Spray 36 mini muffin tins, set aside. Preheat your oven to 325 F.
In the bowl of your electric mixer beat the butter until light and fluffy. Add the sugar and stir slowly until combined (so that it doesn’t fly everywhere); once combined, beat it until smooth. Beat in the vanilla, scraping down the sides of the bowl. Add the flour and cornstarch in the same manner you did with the sugar. Beat the mixture until everything is incorporated.
Divide the shortbread into 36 even balls and then place them into the mini muffin tin and gently press the dough up the sides of the tin to form a shell. Once all of the muffin tins are completed with the shortbread shells, place the mini muffin tins into the freezer for about 15-20 so that the shortbread will be firm. (It will also help keep the shortbread from puffing up during the baking).
Bake for 15-20 minutes or until lightly browned. Turn the tins half way through the baking to ensure even cooking, when you turn the tins poke the bottoms of the shortbread with a fork if they have puffed up. Once they are fully cooked remove them from the oven and cool completely on a wire rack.
For the Cream Filling:
1/4 cup cream cheese or fresh goat cheese, softened
1/4 cup sour cream
1/2 cup whipping cream
1/2 teaspoon vanilla
1 tablespoon sugar
In the bowl of your electric mixer beat the cream cheese or goat cheese and sour cream until smooth. Add the whipping cream, vanilla and sugar and beat until soft peaks form.
For the Topping:
1/4 cup each blueberries, blackberries and raspberries
1/8 cup raspberry jam heated, without the seeds (optional)
Wash the berries, drain and dry. Heat the raspberry jam and cover the berries with a little of the jam to give a glossy look. (This part is not necessary, but it looks good and adds a little extra sugar)
Shortbread is such a delightful dessert. This recipe proves that shortbread is not only for the Christmas season, you can serve it year round! It is so delicious. This recipe can easily be doubled, tripled and so on because they do freeze well, which is perfect if you want some saved for a later date.
Thanks to Sydney’s Kitchen!