Using your hands, work the butter cubes into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture.Sieve the flour from a height onto a clean work surface.That way you’ll end up with a delicate, flaky pastry every time. A good tip is to hold your hands under cold running water beforehand to make them as cold as possible. Don’t knead it too much or the heat from your hands will melt the butter. Try to be confident and bring the pastry together as quickly as you can.Keep refrigerated until ready to serve.Top with small pieces of strawberry, or a whole raspberry.Fill a piping bag or ziplock bag with the filling mixture and pipe into each tart.With the mixer on low speed, add the powdered sugar a little at a time until smooth and creamy.In a large bowl, beat the cream cheese and heavy cream with an electric mixer until fluffy and smooth.If yours are difficult to remove, try filling them with less dough, greasing more thoroughly, or allowing them to cool longer. The tart shells are much easier to remove from the muffin tin if they do not go over the edge of the pan when they bake. Allow the tarts to cool in the pan for 5 minutes and then gently twist to loosen the edges and remove from the pan to a cooling rack.There is an actual tool designed for this called a mini tart shaper, but even the end of wooden spoon would do the job. When they come out of the oven, gently press down the center of the tart to make space for the cream cheese filling. Bake the tarts for about 10-12 minute.I use a leveled off small scoop from Pampered Chef, which is 1 tablespoon. ![]()
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