Tiny holiday tarts

Yield: 1 Servings

Measure Ingredient
½ cup Butter softened
3 ounces Cream cheese; softened
¼ cup Sugar
1 cup All-purpose flour

Preheat oven to 325 degrees Fahrenheit. Cream butter, cream cheese, and sugar. Add flour. Shape into 1 inch balls. Press into muffin pans. Fill each with 1 teaspoon of desired filling- see recipes below. Bake for 25 to 30 minutes. Makes 24 tarts.


Almond-Raspberry Divide ¼ cup raspberry preserves among pastries. Beat together 1 egg, ½ cup sugar and ½ cup almond paste. Spoon 1 teaspoon filling into tarts. Bake as above. Pumpkin-Sour Cream Beat together 1 egg, ½ cup canned pumpkin, ⅓ cup sugar, ¼ cup dairy sour cream, 1 Tablespoon milk, and ½ teaspoon pumpkin spice. Spoon 1 teaspoon filling into each tart. Bake as above. Brownie-Nut Filling Heat and stir ½ cup chocolate pieces with 2 Tablespoons butter until chocolate is melted.

Remove from heat and stir in ⅓ cup sugar; 1 beaten egg and 1 teaspoon vanilla. Place 2 pecan halves in bottom of each tart and 1 teaspoon of chocolate mixture. Bake as above.


Posted to recipelu-digest Volume 01 Number 368 by Giz2day <Giz2day@...> on Dec 14, 1997

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