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1
In food processor pulse sugar, powdered sugar and butter till creamy. Can be done with electric beaters as well.
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2
Mix rest of ingredients except lemon curd and sweetened condensed milk, mix until a smooth dough is formed.
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3
Chill 15 minutes wrapped in plastic wrap.
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4
Spray mini muffin tins with Pam.
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5
Measure 1 Tbsp of dough.
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6
Roll into ball place one in each hole of mini tart pan.
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7
Using your thumb make a centre with the dough making sure that the dough in uniform size all around and not to thin on the top.
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8
Bake at 350u00b0F for 9 minutes or until dough is slightly firm but not set. They may close up during cooking.
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9
Remove tart shells from oven working quickly and using the back of a rounded 1/2 tsp measuring spoon gently press a shallow indentation in each shell. (Don't let them cool or it will be harder to get them to form a shell).
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10
Bake 2-3 minutes longer or until edges of shells are firm and golden.
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11
Let cool in the pan for 5 minutes.
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12
Carefully remove from pan and transfer to cooling rack, if they need more shaping you can do that now.
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13
Cool completely before filling. Can be made to this point and frozen (but thaw to room temp before filling).
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14
For the filling mix together purchased or homemade lemon curd and sweetened condensed milk.
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15
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.
