Cream Cheese Tartlets

I have made two variation: one with straw berry and the other with pecans

Tarts (shortbread):

1 cup unsalted butter, room temperature
1/2 cup icing sugar
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
3 tablespoons corn flour
1/4 teaspoon salt

Using a hand mixer, beat the butter and sugar together for a minute until smooth.
Add in the vanilla extract.
Add the flour, cornstarch and salt and mix.
Cover the dough and refrigerate for 30 minutes or more if your dough is too soft

While the dough sits in the fridge, proceed on with the cream cheese filling

Cream Cheese Filling:

8 ounces cream cheese, room temperature
1/3 cup granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 pint of chopped strawberries

In your electric mixer, beat the cream cheese till smooth.
Add the rest of the ingredient and beat till all have been incorporated.

Preheat your oven to 325 degrees F /170 degrees C.
Take out the dough from the fridge and take the sufficient amount onto the tartlet tins.
For me, i use about a tablespoon of dough. Using your fingertips, press the dough onto the tins covering the edges.
This step is optional : place your chopped strawberry into the tin.
Cover the dough with the cream cheese.
Place in the oven for 20 minutes or until it is golden brown.
Cool the tartlets and ENJOY!