Raspberry Lemon Tassies
Lemon custard with a fresh raspberry in the middle baked in a shortbread cup. Absolutely delicious! @mostdeliciouslife.com
Equipment
- mini muffin tin
Ingredients
Crust
- 3 ounces cream cheese, soften
- ½ cup butter, soften
- 1½ cups flour
- ¼ tsp salt
Custard Filling
- 5 ounces cream cheese, soft
- ⅓ cup sugar
- 2 large eggs
- ¼ cup lemon juice
- ¼ tsp vanilla
- fresh raspberries
Instructions
Crust
- Use an electric beater to whip the cream cheese and butter together in a bowl.
- Add flour and salt. Beat until the mixture is the consistency of rough sand.Use your hands or a wooden spoon to press the dough together to form a ball.
- Flatten into a disc about 1 inch thick. Wrap in cling wrap and refrigerate for an hour.
- Divide dough into 24 pieces and roll into balls.
- Lightly spray mini muffin tins. Place the dough balls into the muffin tin.
- Use a spoon or your fingers to press the dough into a cup. Place in the refrigerator until the filling is prepared.
Custard Filling
- Preheat oven to 350°.
- Place the cream cheese and sugar in a mixing bowl. Use an electric mixer and whip until smooth.
- Add eggs one at a time whipping after each until smooth and frothy.
- Mix in the lemon juice and vanilla.
- Use a spoon to fill the pastry cups. I use a little less than 1 Tbsp per cup.
- Place a raspberry in the center of each cup.
- Bake for 22-27 minutes until edges of the pastry are starting to brown slightly.
- Let cool in the muffin tins for 30 minutes. Use a butter knife to lift the tassies out of the tin. Place on the cooling rack until completely cooled.
- Before serving sprinkle with powdered sugar.