Cheese tart shells
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Vegetable Shortening |
| 5 | ounces | American Cheese Spread;1 Jar |
| 1½ | cup | Unbleached Flour |
Directions
CHEESE TART SHELLS: Combine the shortening and cheese spread in a medium bowl. Cut flour into the cheese mixture with two knives until well blended. Shape into a roll 1¼-inch in diameter and 12 inches long. Wrap completely in waxed paper or plastic wrap. Refrigerate for 1 hour or longer. Preheat oven to 375 degrees F. Remove the dough from the refrigerator and unwrap. Slice ⅛-inch thick. Using 12 (2 ¾-inch) muffin cups or 3-inch tart pans, place 1 slice of dough in the bottom of each. Overlap 5 slices around the outside of each.
Gently press together. Pierce the bottoms and sides with a fork. Bake 18 to 20 minutes in the preheated oven until lightly browned. Cool in the pans on a rack and gently remove the shells when cold to the touch. Submitted By JIM WELLER On 03-30-95