Preheat oven to 350°F.
In a food processor, combine the nuts, sugar and flour; cover
and process until blended. Add butter and blend until mixture
forms coarse crumbs.
Press onto the bottom and up the sides of four greased 4-in.
tartlet pans with removable bottoms. Bake for 13-15 minutes or
until golden brown. Cool completely.
In a small bowl, beat cream cheese until fluffy. Add the
confectioners’ sugar, citrus juices and peels; beat until blended.
Spoon into crusts. Refrigerate for at least 1 hour. Garnish with
fruit and herbs before serving. Enjoy!
YOUR HOME MAGAZINE® | 39
citrus cream tartlets
Crust:
1 cup chopped macadamia
nuts, toasted
6 tbsp. sugar
4 tbsp. all-purpose flour
4 tbsp. cold butter
Filling:
12 oz. cream cheese, softened
½ cup confectioners’ sugar
4 tsp. each orange, lemon and
lime juice
2 tsp. each grated orange,
lemon and lime peel
Garnish (optional):
oranges or tangerines, sliced
1 cup blackberries
rosemary sprigs