Yield: 1 Servings
|½ cup||Butter softened|
|3 ounces||Cream cheese; softened|
|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