Lemon Cookie Tarts

Tiffany Hill

Servings

12-15 Cookie Tarts

Category

Dessert

Hereā€™s what youā€™ll need:

Suggested Selling Price: $6.

Note: If you need specific products I used for a current social media video, please go to this link.

Lemon Cookie Tarts

Ingredients

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    • 1 1/2 cups butter, softened
    • 2 cups granulated sugar
    • 4 eggs
    • 1 tsp vanilla extract
    • 5 cups all purpose flour
    • 2 tsp baking powder
    • 1 tsp salt

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    • 4 sticks salted butter, room temp
    • 5 cups confectioner's sugar
    • 1/2 teaspoon clear vanilla extract

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    Directions

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      1. Preheat oven to 325 F.

      2. In a large mixing bowl, beat the butter and sugar together until light and fluffy. This should take about 2ā€“3 minutes.

      3. Add in the eggs and vanilla extract, mixing until fully combined.

      4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients into the wet ingredients, mixing just until a soft dough forms. Be careful not to over-mix.

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      1. Fill each cavity of the silicone mold with cookie dough (approximately 100-120 grams per cavity). Gently flatten the tops with a gloved hand.

      2. Bake at 325Ā°F for 22ā€“25 minutes. Be careful not to overbake. Ovens vary, so remove them when the edges are golden and just starting to pull away from the mold. The centers may look slightly underdoneā€¦thatā€™s perfect.

      3. Note: The dough may spread over the top of the mold as it bakes. If this happens, use the side of a silicone spatula or a 4 or 4.5 inch round cookie cutter to gently reshape the tops while still warm, pulling them back together.

      4. As soon as the tarts come out of the oven, while theyā€™re still warm, use a tamper press to gently press down the center of each cookie, creating a well.

      5. Allow them to cool completely before removing them from the mold to maintain their shape. You can also chill them in the freezer for a few minutes to speed up this process.

      6. Step Three: Fill and Decorate the Cookie Tarts

      7. Fill the center of each cookie tart with a few spoonfuls of lemon curd. See my recipe here.

      8. You can also use fresh strawberries, raspberry or salted caramel filling (or any filling that fits your theme).

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      1. Place room temperature butter into stand mixer. Beat on high for five minutes, scraping down the sides periodically.
      2. Add remaining ingredients.
      3. Beat on low to incorporate (without making a mess!).
      4. Once incorporated, beat on high for five full minutes, scraping down the sides periodically.

      5. For best results, mix on the lowest setting for 8-10 minutes. This will result in a smooth and creamy texture.

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      1. Add your buttercream to a piping bag fitted with a small star tip. I use #16 from this variety pack.

      2. Pipe a buttercream border around the edge of each cookie tart.

      3. Add a small lemon slice, if desired.