Primrose Tea Raspberry Tarts
|Cream cheese||3 Ounce, softened|
|Unsalted butter||1⁄2 Cup (8 tbs), softened|
|All purpose flour||1 Cup (16 tbs) (White Lily)|
|Non stick cooking spray||1|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Unsalted butter||2 Tablespoon, softened|
|Heavy cream||2 Tablespoon|
|Fresh orange juice||2 Tablespoon|
|Grated orange zest||1 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
Preheat the oven to 325°F.
In the bowl of an electric mixer combine the cream cheese and 1/2 cup butter.
Add the flour and 1/4 teaspoon of the salt and mix until just combined.
Place the dough in the refrigerator to chill for 15 minutes.
Remove the dough from the refrigerator and divide it into 24 balls.
Chill the dough balls briefly.
Coat the cups of a mini muffin pan with nonstick cooking spray.
Place a ball of dough in each cup and press the dough on the bottom and up the sides of the cup and use a tart tamper to shape the mini tarts in the pan.
Refrigerate while you prepare the filling.
The filling In the bowl of an electric mixer, beat the sugar, egg, 2 tablespoons butter, the cream, orange juice, orange zest, the remaining 1/4 teaspoon salt, and vanilla until creamy.
Spoon into the prepared mini crusts and bake for 25 to 30 minutes, or until the filling is set.
Cool completely before removing from the muffin pans.
Place a raspberry in the center of each tart and refrigerate until ready to serve.