Frosted Gem Tarts

Frosted Gem Tarts
Servings: 30 Prep 1 hr Chill 2 hrs or overnight Bake 350°F 15 mins to 20 mins


  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 ounces cream cheese, softened
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon almond extract
  • 1 cup all-purpose flour
  • 1/4 cup slivered almonds, finely ground
  • 3 squares (1 ounce each) white chocolate, chopped
  • 4 1/2 teaspoons solid vegetable shortening
  • 1/2 cup mint jelly

Make It

1. Beat butter, cream cheese, sugar, salt and almond extract until light and fluffy, 3 minutes. Stir in flour until smooth. Stir in almonds. Shape dough into 10-inch log. Wrap in plastic wrap; refrigerate at least 2 hours or overnight.

2. Heat oven to 350 degrees F. Slice dough into 30 equal pieces. Press each in bottom and up side of ungreased 1-3/4 x 1-inch gem muffin-pan cup to form a shell, for a total of 30.

3. Bake at 350 degrees F for 15 to 20 minutes, until lightly browned. Transfer pans to racks; cool slightly. Lift shells out and set on racks to cool completely.

4. Melt white chocolate and shortening. Let cool slightly. Spoon 1/4 teaspoon into bottom of each shell; let stand 10 minutes. Spoon about 3/4 teaspoon mint jelly into each. Drizzle tops with remaining chocolate.