Cheese tartlets
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Graham cracker crumbs |
| 6 | tablespoons | Melted butter |
| 4 | tablespoons | Sugar |
| 1 | pack | (8 oz) cream cheese |
| 1 | Egg | |
| ¼ | cup | Sugar |
| 1 | teaspoon | Vanilla extract |
Directions
CRUST
FILLING
Crust: Combine above ingredients and pat approximately 1 TBS. around sides and bottoms of fluted paper lined miniature cup cake pans. You may increase crumbs too 1½ cup and butter to ¼ lb. Gives you a little more crumbs to work with in patting in pans.
FILLING: Combine above ingredients and beat 15-20 minutes on whip cycle.
Pour heaping TBS. of cheese mixture into crusts. Bake 10-12 minutes in pre-heated 375 degree oven. Cool in muffin tins, refrigerate or freeze.
Just before serving fill dents on top of each tartlet with Solo pie filling, cherry, raspberry, etc.
I usually doubled the recipe and sometimes used a preserve to top the tartlets for serving.
Posted to JEWISH-FOOD digest by Jerome & Jean Emer <j.emer@...> on Sep 09, 1998, converted by MM_Buster v2.0l.