Lemon Cheesecake Tarts
Total TimePrep: 30 min. Bake: 10 min. + cooling
These are delicious and really easy to make! I made them for the first time for a small dinner party and they were a big hit. I was concerned at first about using standard size muffin pans but they were perfect. The pie dough comes only a short way up the side of the muffin cup and shrinks down some when cooked. So, the finished tart was a perfect size - round and kinda short. Very easy to pick up and eat or cut with a fork. I will definitely be making these again! We froze the leftovers and had them a couple of days later. Still yummy!
I made this recipe into a lemon cheesecake pie with a graham cracker crust. I doubled the cream cheese and added 1/2 cup lemon curd. I used about 1 1/2 cups left over whipping cream, whipped it up and added about 2 Tbsp. sugar. Then only put a small dollop of lemon curd and a few blueberries on top of each slice.(7 inch plate, 8 slices). It was a pretty presentation and everybody loved it!.
I haven't made these yet that's the reason for just 3 stars. I just bought packages of small pastry tart shells
Could these easily be made into miniture cups rather than using the larger size cupcake tins?