Shortbread Tarts with Berries & Cream

For the tarts:
Cream butter and sugar in the bowl of a stand mixer fitted with paddle attachment (approximately 2 minutes). Beat in vanilla. Add flour, cornstarch, and salt. Mix just until incorporated.

Evenly divide dough and place in greased mini muffin pans (recipe makes roughly 30 mini muffins). Press dough up sides of each well and use your finger to make an indentation in the center. Place pan in fridge for 10 minutes. Preheat oven to 325 F.

Remove pans from oven. Bake at 325 F for 18-20 minutes (until lightly brown). Halfway through baking time, prick the center of each with a fork. Check after 5 more minutes and prick again if the tarts have puffed up. When done remove pans from oven. Place muffins on a wire rack to cool.

For the filling:
In the bowl of a stand mixer using whisk attachment beat cream cheese until fluffy. Add condensed milk, lemon juice, zest, and vanilla and whisk until smooth. Refrigerate until serving time.

Fill tarts with the filling and top with berries.