Yield: 2 dozen

Shortbread Tarts
- 1 cup unsalted butter, room temperature
- 1/2 cup confectioners sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all purpose flour
- 2 tablespoons cornstarch or rice flour
- 1/8 teaspoon salt

Chantilly Cream
- 1 3/4 cup cream, for whipping, chilled
- 1/2 cup icing sugar
- 1 teaspoon vanilla extract

Garnish
Any combination of berries (blueberries, strawberries, blackberries, raspberries) or other fruit such as slices of kiwi.

Note: Cornstarch (corn flour) or rice flour replaces some of the all purpose flour to produce a more delicate and fragile shortbread.

Directions:

1. Lightly butter, or spray with a nonstick vegetable spray, pan. Set aside. Preheat oven to 325 degrees F (170 degrees C) and place rack in the center of the oven.

2. In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar together (approximately two minutes). Beat in the vanilla extract. Add the flour, cornstarch and salt and mix just until incorporated.

3. Divide the dough into 2 even pieces so both batches of tarts will be even. With your fingertips, press the dough up the sides of the cups so there is an indentation in the center. Once filled, place the tart pan, with the unbaked shells, in the freezer for about 10 minutes so the shortbread can become firm. (This will help to prevent the shortbread from puffing up during baking.)

4. Bake for approximately 18 - 20 minutes or until lightly browned. About halfway through the baking time, lightly prick the bottom of each shortbread, with the tines of a fork, if they have puffed up. Check again after another five minutes and prick again if needed. Once they are fully baked, remove from oven and place on a wire rack to cool. When completely cooled, remove the tarts from the pan. (These may be made in large quantities and frozen.)















Notes: I made these on christmas day, but assembled them at simon's on boxing day. I added kiwi, mango and cherries as garnish. Then I drizzled chocolate sauce on top of the cream. I brought the leftovers to the cottage for a board game weekend. We added blackberries, asian pear and bananas.

Adapted from: Joy of Baking Shortbread Tarts filled with Cream