The shells and the filling both are eggless.
Tartlet Shells/Shortbread crust:
Tartlet shell/Shortbread crust: (Makes 22 tartlets)
1 Cup All purpose flour
1/2 cup unsalted butter(cold)
1/3 cup powdered sugar
few drops of water
Custard cream filling:
1 Cup whole milk
2tbsp vanilla custard powder
2.5 tbsp sugar
3tbsp cream cheese
1/2tsp lemon zest
Cut up Strawberries or other berries and kiwis
1) Cut the butter into small pieces. Sieve together flour,sugar,salt.Add the butter.With your hands rub the butter on the flour, till the mixture looks crumbly. Form into a dough , by adding few drops of water if needed. Chill the dough in the refrigerator for 20-30 mins.
2) Preheat the oven to 350F.Spray a mini muffin pan with non stick cooking spray.Roll out the dough, into about 3 mm thickness. Cut out rounds with a cookie cutter.I used a small tartlet mold for the flowery borders!
Bring the cream cheese to room temperature.
Mix together custard powder and 4tbsp milk,till no lumps are seen.Mix this with the rest of the milk and sugar. Boil on low-medium flame while stirring continuously till it thickens and forms a thick creamy filling. Let it cool completely.Stir every few mins even while cooling to avoid lumps from forming.
Beat the cream cheese till soft and smooth.Fold into the custard.Add lemon zest.Mix
5) Before serving the tartlets-Fill the custard-cream cheese mixture in a ziplock bag. Cut out a small end. Squeeze the filling in the tartlets.