This recipe makes a lot since you make them in a mini-muffin tin. I only had one, so I used that and a normal size muffin tin. I sprayed the crap out of them with Pam and got going on the crust. It calls for the use of a food processor, and since mine decided to die and go out in a blaze of smokey glory, I used my stand mixer. It worked great, just took a little longer than it would have with a food processor. I have to say, it's one of the easiest crusts ever. Once all made, I portioned it out and pressed the dough into each tin and bake them off until the edges are golden brown.
After they are baked, I pressed down the centers and let them cool while I watched an episode of Game Of Thrones. Once finished with that, time to make the filling. This was super easy as well. And not too lemony as well.
makes 4 dozen
for the crusts:
2 cups all purpose flour
10 tbsp (1 1/4 sticks) cold unsalted butter, cut into chunks
1/4 cup plus 2 tbsp sugar
2 large egg yolks
2 tsps finely grated lemon zest
1/4 tsp coase salt
vegetable oil cooking spray
for the filling:
8 oz cream cheese, room temp
1/3 cup sugar
1 large egg
3 tbsp finely grated lemon zest
1 tbsp fresh lemon juice
1/2 tsp vanilla extract
- Preheat oven to 350 degrees with rack in upper third. Coat 2 24-cup mini-muffin tins with cooking spray.
- Make crusts: Process flour and butter in a food processor until mixture is the consistency of fine crumbs. Add sugar, egg yolks, vanilla, lemon zest and salt. Process until just combined and sandy texture; do not overprocess.
- Divide dough into quarters. Divide each quarter into 12 equal pieces, and shape into balls. Place each ball in a muffin cup; press into cup, stretching dough up the sides. Set each muffin tin on a baking sheet.
- Bake crusts, rotating halfway through, until lightly browned all over and slightly darker at the edges, 18-20 minutes. Tap down any puffed centers of the shells with the end of a wooden spoon or your finger. Transfer sheets with muffin tins to wire racks to cool.
- Make filling: With an electric mixer, beat cream cheese, sugar, egg, lemon zest and juice, and vanilla on medium speed until smooth. Using a 1" ice cream scoop, fill the cooled crusts with filling.
- Bake cookies, rotating sheets halfway through, until filling is set and just beginning to color at the edges, 10-12 minutes. Transfer to wire racks to cool completely. Tassies can be refrigerated in single layers in airtight containers up to 3 days.