Shortbread Tart Dough
- 2 2/3 cup (345 grams) all-purpose flour*
- 16 tablespoons cold unsalted butter, cubed
- 1/2 cup sugar
- 1/8 teaspoon salt
- 2 large egg yolks
No Bake Cheesecake Filling
- 8 ounces cream cheese, softened to room temperature
- 1/2 teaspoon vanilla
- 1/2 cup powdered sugar
- 1/4 cup sour cream
- 1/2 cup cold heavy whipping cream
- Garnish: whipped cream and chopped berries
- For the tart shell or crust, in a large bowl, cut the cold butter into the flour until the mixture resembles coarse bread crumbs. Then stir in the sugar and salt. Add the egg yolks and mix in with the spoon, then use your hands to finish mixing and work the mixture into a dough. The dough will start out as crumbly and dry, but the heat from your hands will soften the butter and mix it all together just enough to form a dough that will stick together.
- Roll the dough out to about 1/8-inch thick on a floured surface. Use a round cookie cutter or otherwise that is 2 1/2 inches in diameter to cut rounds out of the dough. Press the rounds into mini muffin tins. It is ok if the dough cracks or tears a bit, just press it back together. Lightly prick the bottom of the dough cup. Freeze for 30 minutes.
- Preheat oven to 350 degrees F. Remove the mini muffin tins from the freezer and bake the tartlet shells for 18-20 minutes, or until lightly golden. Set aside to cool.
- In a medium or large bowl, beat the cream cheese, vanilla, and powdered sugar until smooth, 2-3 minutes. Add the sour cream and whipping cream and mix for 4-5 minutes, until thick and creamy.
- Transfer cooled tartlet shells on to a rimmed cookie sheet or tray. Pipe or spoon the filling into the shells. Gently cover and refrigerate for at least 4 hours or up to 24 hours.
- Before serving, garnish with whipped cream and chopped berries, if desired.
*If you use measuring cups rather than a kitchen scale to measure the flour, spoon the flour into the cup, then level off.