Makes 12 tartlets
For Pastry:
2 cups sifted all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
2 tablespoons sugar
3 tablespoons unsalted butter, at room temperature
1/4 cup vegetable shortening
1 egg, lightly beaten
1 tablespoon water, or as needed
For Filling:
1 lb fresh soft cheese such as mizithra, ricotta or farmer or equal parts ricotta and cream cheese
1 cup sugar
2 tablespoons all-purpose flour
2 egg yolks
1 teaspoon ground cinnamon,plus cinnamon for garnish, optional
Grated orange or lemon zest, optional
FOR PASTRY: In a food processor fitted with the metal blade, combine the flour, salt, baking powder and sugar and process briefly to mix. Add the butter and shortening and process with rapid on-off pulses until the mixture resembles coarse meal. Add the egg and the 1 tablespoon water and process to form a soft dough, adding a little more water if needed. Gather the dough together and place it on a lightly floured work surface. Knead until the dough is smooth and holds together, 5-10 minutes. Wrap in plastic wrap; refrigerate until needed.
FOR FILLING: In a bowl, combine the cheese(s), sugar, flour, egg yolks, the 1 teaspoon cinnamon and the orange or lemon zest, if using. Stir to mix thoroughly.
Preheat an oven to 350 degrees F. Divide the dough into 12 equal balls. On a lightly floured work surface, roll out each ball into a round 4 inches in diameter.
Carefully transfer each round to a tartlet tin 2 1/2 inches in diameter, pressing the dough firmly but gently into the tin and fluting the edges. Place the pastry-lined tins on a large baking sheet.
Carefully spoon the cheese filling into the tart shells, gently smoothing the tops with a rubber spatula. Bake until the tops are a pale golden brown, 20-25 minutes.
Transfer to wire racks and let cool. Sprinkle with cinnamon, if using, and serve at room temperature.