Lemon Cookie Tarts

Yummy sweet tarrtness

I made these yummy tarts for the wine party last year and also for new years.  They are the perfect little bite size sweet and tart.  I warn you.  Use a metal pan for these tarts.  The silicone pan did not firm up the tart shell.  The tart shell is delish.  Don't substitute with pre-made tart shells.  The almond extract gives it a rich flavor.  The tarts definitely billow up when cooked.  Don't worry.  Take a small teaspoon and press it down so it can be filled. 

Adapted from: Food.com
Ingredients:
1/2 cup  sugar                                                                           
1/2 cup  butter                                             
1/2 cup  powdered sugar                                      
1/2 cup vegetable oil                                          
1 egg                                                   
1/4 teaspoon almond extract                                 
1/2 teaspoon baking soda                                      
1/2 teaspoon cream of tartar                                      
2 cups flour                                              
1 cup lemon curd             
1/2 cup  sweetened condensed milk   

  
Directions:      

1. In food processor pulse sugar, powdered sugar and butter till creamy. I do detest taking my food processor out, but this is quick.
2. Mix rest of ingredients except lemon curd and sweetened condensed milk, mix until a smooth dough is formed.  Chill the dough 15 minutes wrapped in plastic wrap.
3. Spray mini muffin tins with Pam, place one TBSP rolled ball of dough into each muffin.
4. Use your thumb or bottom of a shot glass to form the dough to the muffin pan.
5. Bake at 350°F for 9 minutes or until dough is slightly firm but not set. Remove and reshape.  They might close up like a I said.  Just use a spoon to push it away. 
6. Bake 2-3 minutes longer or until edges of shells are firm and golden. Let the tart shells cool in the pan for 5 minutes.  If you move them before hand....beware you will have a mishapen tart.
7. Carefully remove from pan and transfer to cooling rack, if they need more shaping you can do that now.
8. Cool completely before filling.
9. For the filling mix together purchased or homemade lemon curd and sweetened condensed milk.
10. Put a small amount of powdered sugar in a sieve and shake a little on the top of each tart, garnish with a long piece of lemon zest.