Makes 25 - 30 Tarts.
Preheat oven to 350 degrees.
1 cup heavy whipping cream (or cashew cream)
1 Ivéta Lemon Scone Mix
1. Place the Scone mix into a mixing bowl and pour in ¾ of the heavy cream, mixing as you pour. Stir until the cream is absorbed in the mix.
2. Work the dough around the bowl until all the dry ingredients are incorporated and the dough is slightly sticky to the touch, adding the remaining cream as needed.
3. Place the dough on a floured counter and roll out about 1/4 inch thick.
cut circles using a 3 inch biscuit cutter (makes 25-30)
4.Place rounds on a baking sheet (grease or use parchment paper), sprinkle with granulated sugar.
Bake for 8-10 minutes until lightly brown. Remove baking sheet from oven and cool completely.
8 oz. softened cream cheese
1/4 cup lemon juice
2 cups powered sugar
2 tablespoons finely grated lemon peel
1-1/2 teaspoons vanilla extract
Put ingredients into food processor and pulse for about 1 minute until creamy.
1 lb. fresh strawberries sliced
Dollop 1 to 2 tablespoons of Lemon Cream Cheese Frosting onto each Lemon Tart. Fan strawberries over frosting.
Serve immediately or prepare ahead of time and store in refrigerator until next day.
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