2 packages sugar cookie dough (24 cookies per package) makes 24 mini tarts
2 egg yolks
3/4 cup apricot jamvarious fresh fruit
If you want to cut corners you can always buy instant custard at your local grocery store.
To make custard: In medium bowl, whisk egg yolks, sugar and flour until thick and pale; heat milk in saucepan until almost boiling; remove from heat. Slowly dribble in hot milk into egg mixture, whisking continuously, until all of milk has been added. Add lemon rind. Return custard to pot and cook, over medium-low heat, until custard has thickened and coats the back of a spoon (5-7 minutes). Place piece of plastic wrap directly onto surface of custard (this prevents a ‘skin’ from forming) and allow to cool completely. If you want more lemon flavor squeeze in half of a lemon.
For the dough you can either use store bought sugar cookie dough or make your own favorite cookie dough from scratch. In this recipe I just used store-bought. Preheat oven to 350 degrees.Using a greased mini muffin pan, fill each section with 2 cubes of the sugar cookie dough or use a leveled off small scoop or a 1 inch ball of made from scratch.Bake the tarts for about 10-12 minute. When they come out of the oven, gently press down the center of the tart to make space for the cream cheese filling. I use the blunt end of my pizza slicer. There is an actual tool designed for this called a mini tart shaper, but even the end of wooden spoon would do the job.Allow the tarts to cool in the pan for 5 minutes and then gently twist to loosen the edges and remove from the pan to a cooling rack. The tart shells are much easier to remove from the muffin tin if they do not go over the edge of the pan when they bake. If yours are difficult to remove, try filling them with less dough, greasing more thoroughly, or allowing them to cool longer. To assemble: Spoon custard into baked pie shell and smooth. Place pieces of fruit attractively over tart. Heat apicot jam until it is quite liquid and brush this generously over the fresh fruit to set and seal the tart. Allow to cool completely. Garnish with toasted almonds and mint if desired. Serve the same day of making. Refrigerate any leftovers. Enjoy!