Creamy Citrus Tartlets

Creamy Citrus TartletsCream cheese, vanilla, fresh orange juice, and orange liqueur blend to create mouthwatering Creamy Citrus Tartlets.

Creamy Citrus Tartlets
Make 24
  • 1 (14.1-ounce) package refrigerated piecrusts
  • 1 (8-ounce) package cream cheese, softened
  • 1 teaspoon orange zest
  • ¼ teaspoon vanilla extract
  • ¼ cup granulated sugar
  • 2 tablespoons fresh orange juice
  • 1 large egg
  • ⅔ cup heavy whipping cream
  • 1 tablespoon confectioners’ sugar
  • 1 tablespoon orange liqueur*
  • Garnish: orange slices
  1. Preheat oven to 375°.
  2. On a lightly floured surface, unroll piecrusts. Using a 2½-inch round cutter dipped in flour, cut 24 rounds. Press rounds into 24 miniature muffin cups.
  3. In a large bowl, beat cream cheese, zest, and vanilla with a mixer at medium speed until creamy. Add sugar and orange juice, and beat until combined. Add egg; beat at low speed just until combined. Divide mixture among prepared crusts (about 2 teaspoonfuls each).
  4. Bake until filling is puffed and crust is lightly browned, about 15 minutes. Let cool on wire racks for 15 minutes. (Filling will deflate as it cools.) Run a knife around edges of cups to loosen tarts. Gently remove, and let cool completely on wire racks. Refrigerate until chilled.
  5. In a large bowl, beat cream, confectioners’ sugar, and orange liqueur with a mixer at medium speed just until sti peaks form. Spoon onto tarts. Garnish with orange slices, if desired.
*We used Grand Marnier. Orange juice may be substituted, if desired.

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