Mini Lemon Tarts

Step 1: Preheat oven to 350F. Grease 24 mini muffin tins.

Step 2: Beat together butter and sugars until creamy.

Step 3: Beat in egg and vanilla until well mixed.

Step 4: Whisk dry ingredients together and beat into batter alternately with oil until a smooth dough is formed.

Step 5: Wrap in saran wrap and chill for 15 minutes.

Step 6: Scoop out about 1 1/2 tablespoons of dough at a time, roll into a ball, place in mini-muffin tin, and press down in the center with your thumb until a well is formed with the dough being uniform around the edges. When they bake they may overfill the tins a little but they have a pretty flower like effect.

Step 7: Bake for about 10 minutes, until dough is slightly firm but not finished baking.

Step 8: Remove from oven, and working quickly, press a rounded 1/2 teaspoon into the centers of each tin to make a well again.

Step 9: Put back into oven and bake for about another 5 minutes until firm and golden.

Step 10: Remove from oven and let cool in pan for 5 minutes, then remove to cooling rack. You can try to shape them a little more now.

Step 11: Cool completely before filling. You can also freeze them once cooled for future filling. Defrost before filling if you do.

Step 12: Fill with lemon curd. Press a fresh raspberry into the top of the lemon curd, if desired. Dust with powdered sugar or top with whipped cream. Enjoy!