The GREAT bake Xchange of CPC

Well, it's been a while. Sorry to all those who keep checking my blog and gets sadly disappointed because I've been so...um...busy.

A few weeks ago, I organized the Great bake Xchange at my church with a few of my friends. The result was a lot of sweets and slightly hurt stomach at the end from eating to much.

I decided to retry this mini shortbread fruit tart that I made a while ago for my husband's work bake exchange they didn't turn out too well:P Sorry husband's co-workers...:P

To my relief, the mini tarts turned out fine. Good thing too, because I didn't start baking until 12am. If they didn't turn out, I really don't know what I would do.

Some of you might be wondering why I was so crazy to wait until midnight to bake. Well, let me tell you, driving from grocery store to grocery store at 10:50pm at night looking for whipping cream because everywhere you go tell you they are sold out, is not fun!! Not at all!!

Mini Shortbread Fruit Tarts

Shortbread Crust:

yields about 20-24 mini tarts
1 cup butter, softened
3 tablespoons and 1 teaspoon light brown sugar
3 tablespoons and 1 teaspoon confectioners' sugar
1-1/2 cups all-purpose flour

Lemon Curd Mousse:

1 cup heavy whipping cream

4-5 TBS lemon curd

Whip heavy cream to medium peaks.

Shortbread tart directions:
Preheat oven to 325 degrees F (165 degrees C). Using your stand mixer,

mix butter, brown sugar, white sugar and flour together in a large bowl. Work dough until it holds

together. Chill slightly...enough where the butter solidifies again.

Take a small chunk and place it into each mini tart. I'm using a mini cupcake pan. Bake for 10-

12 minutes, or until lightly brown around the edges. Keep an eye on them after 8 minutes or so. Depending how thick the dough is, the baking time will vary. You don't want them to burn. Let cool slightly and make an indentation with the back of a teaspoon. This will help hold the filling. Cool/chill completely.

Lemon Mousse directions:

Whip heavy cream into medium peaks. Fold the lemon curd into the whipped cream. Place the mousse in a plastic bag ( or use a piping bag) and cut a small hole. Pipe lemon curd mousse into each tart. Or just use a spoon like me:) Top with berries and you're good to go!

Enjoy...:)