Recipes,  Uncategorized

Red, White, & Blue Shortbread Tarts

Tomorrow is election day, so I feel the need to take this opportunity to tell everyone to VOTE! Public participation in government is so important and so it seems quite ridiculous to me that a large number of American’s choose not to exercise the right that many people have fought so hard to gain. GO VOTE GO VOTE GO VOTE! p.s. did you know that in Australia it’s against the law not to vote? Crazy.

Anyway, I made these shortbread tarts for a friend’s bridal shower last week, but since they are red, white, and blue they are very appropriate for election day.
















  • 1 C butter
  • 0.5 C powdered sugar
  • 1 T + 1 t Vanilla
  • 2 T cornstarch
  • 1.5 C flour
  • 1 t salt
  • 1 t brown sugar
  • 8 oz room temperature¬†light cream cheese
  • juice of half a lemon
  • 1/2 C white sugar


1. Preheat oven to 325 degrees F

2. Combine butter, 1 T vanilla, and powdered sugar. After thoroughly mixed, add in cornstarch, salt, flour, and brown sugar.

3. Spray a small tart pan with a non-stick spray and then press a small ball of dough evenly into each tart tin. Don’t be worried if the dough seems really stuck to the pan, it will separate as it bakes. Place the filled pan in the fridge for 20 minutes so the dough chills.










4. Bake the tart shells for 10 minutes. Remove them from the oven and pierce the centers with a fork so the shortbread doesn’t rise too much. Then bake for 10 more minutes and allow to cool on a wire rack.

5. While the tarts are baking whip together the room temperature cream cheese, vanilla, lemon juice, and white sugar. Make sure to whip thoroughly so that the filling gets light and fluffy. (For an extra whipped texture, you can fold in 1 C of whipped cream)

6. Fill each cooled tart with the whipped filling and top with raspberries, blueberries, and strawberries.

p.s. You can bake and freeze the tart shells if you want to prep these far in advance or an event. They make a great party favor!


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