Cream Cheese Tarts Food

CREAM CHEESE TART SHELLS

Steps:

• Blend cream cheese and butter or margarine. Stir in flour just until blended. Chill about 1 hour. This can be made ahead and chilled for up to 24 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Shape dough into 24 one-inch balls and press into ungreased 1 1/2 inch muffin cups (mini-muffin size) to make a shallow shell. Fill with your favorite filling and bake for 20 minutes, or until the crust is light brown.

CHERRY CREAM CHEESE TARTS

Steps:

• In a small bowl, beat the cream cheese, sugar and extract until smooth. Spoon into shells. Top with pie filling. Refrigerate until serving.

CREAM CHEESE TARTS (PAULA DEEN)

Steps:

• Preheat oven to 350°F.
• Place a paper cupcake liner in each cup (12 total) of muffin pan.
• Beat cream cheese with electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, one at a time, beating well after each.
• Place a vanilla wafer FLAT side down, in each muffin cup. Spoon cream cheese mixture over wafers filling each to about 1/4 inch from top of paper.
• Bake for 20 minutes.
• Allow tarts to cool completely before filling. When you remove the tarts from the oven, they will be puffed up, but as they cool, the center will sink, creating the perfect well to fill with a couple of spoonfuls of your favorite filling.
• Chill thoroughly before serving.

CREAM CHEESE TARTS

Steps:

• Mix first five ingredients, beat at high speed.
• Line tart pan with paper liners (small).
• Put vanilla wafers in liners bottom side down.
• Spoon 1 T batter onto wafer.
• Bake 15 minutes at 350 degrees F. Let cool.
• Top with cherry pie filling or any fruit.
• Yields 3 dozen large tarts or 6 dozen small tarts. These can be frozen.

QUICK CHERRY CREAM CHEESE TART

Steps:

• In a small bowl, beat the cream cheese, sugar and extract until smooth. Spoon into shells. Top with pie filling. Refrigerate until serving.

QUICK CREAM CHEESE PASTRY (TART SHELLS)

Steps:

• Beat butter and cream cheese in a bowl until smooth. Add flour; beat just until a soft dough forms. Form into a ball and wrap in plastic wrap; chill for 1 hour or overnight.
• Preheat oven to 425 degrees F/220°C.
• Shape dough into 1"/2.5 cm balls. Place each ball of dough into cups of mini muffin pan. Dip Mini-Tart Shaper into flour; press into dough to form tart shells. Pierce shells with a fork. (If you don't have a Mini-Tart shaper just use your fingers and form into shells).
• Bake 10-12 minutes or until light golden brown. Cool in pan for 5 minutes; carefully remove tart shells from pan. Cool completely. Fill as desired.

MINI LEMON CHEESECAKE TARTS

Steps:

• In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon zest until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm., Preheat oven to 325°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased mini muffin cups., For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-22 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks., Meanwhile, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; gently stir in food coloring and remaining lemon juice and butter. Cool to room temperature., Remove cooled tarts from pans. Spoon on topping; top with raspberries. Store in an airtight container in the refrigerator.

BLUEBERRY CREAM CHEESE TARTS

Steps:

• Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.
• Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition.
• Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers.
• Bake for 20 minutes. Allow tarts to cool completely. Serve with blueberry filling on top, or pie filling of your choice.

LEMON CHEESECAKE TARTS

Steps:

• Preheat oven to 450°. On a work surface, unroll crusts. Cut 24 circles with a floured 3-in. scalloped round cookie cutter, rerolling scraps as necessary. Press circles onto bottoms and partway up sides of ungreased muffin cups, smoothing edges. Prick bottoms generously with a fork., Bake until light golden brown, 5-7 minutes. Remove from pans to wire racks to cool completely., In a large bowl, beat cream cheese and vanilla until blended; beat in 1/4 cup lemon curd. Fold in a third of the whipped topping, then fold in remaining topping., Spoon 2 tablespoons cream cheese mixture into each tart shell; top each with 1 teaspoon lemon curd. Top with blueberries; refrigerate until serving. If desired, dust with confectioners' sugar.

BLANCA'S CHERRY CHEESE TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place cup cake liners into muffin tins.
• To Make Filling: In a medium bowl, combine cream cheese and 1/2 cup sugar. Stir in eggs, vanilla and lemon juice. Mix thoroughly.
• To Make Crust: Combine crumbs, 2 tablespoons sugar and cinnamon. Cut in butter until crust forms small crumbs. Put one spoonful of crust into each cup cake liner and pat it down. Spoon a layer of filling on top of crusts.
• Bake in preheated oven for 30 minutes. When tarts are fresh from oven, spoon cherry pie filling over top of each. Let tarts chill in refrigerator for 30 minutes to an hour.

STRAWBERRY CREAM CHEESE TARTS

Steps:

• Combine sugar, thawed strawberries, and any strawberry juice in a heavy pot over medium heat. Stir constantly and bring to a boil, being careful not to burn the sugar. Remove from the heat and let cool to room temperature, 15 to 30 minutes. Place syrup in the refrigerator to chill, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin tins.
• Cut butter into flour until well mixed and granular. Mix in just enough water (1 tablespoon at a time) to make a dough.
• Roll dough on a floured working surface with a floured rolling pin until very thin and almost transparent. Use a large round cookie cutter to cut out circles of dough. Lightly press circles into the prepared muffin cups.
• Bake in the preheated oven until light brown, 5 to 6 minutes. Remove from the oven and let cool.
• Meanwhile, beat powdered sugar, cream cheese, and whipping cream together until well mixed.
• Fill each cooled pastry crust with cream cheese filling, then drizzle with strawberry syrup and garnish with mint leaves.

APPLE CREAM CHEESE TART

Steps:

• In a small bowl, cream butter and sugar; beat in vanilla. Stir in flour. Press onto the bottom and 1 in. up the sides of a 6-in. springform pan coated with cooking spray; set aside. , For filling, in a small bowl, beat the cream cheese, egg and vanilla. Pour over crust. In a bowl, combine the apple, sugar and cinnamon; arrange over filling. Sprinkle with almonds. , Place pan on a baking sheet. Bake at 350° for 30-35 minutes or until apples are tender. Cool on a wire rack. Remove sides of pan. Garnish with whipped cream and nutmeg if desired. Refrigerate leftovers.

CREAM CHEESE FRUIT TART

Steps:

• In small bowl combine the cream cheese, sugar, lemon peel and juice.
• Beat at medium speed with an electric mixer until light and fluffy, scraping sides of bowl often, about 1 to 2 minutes.
• Spread over baked pie crust.
• Chill at least 1 hour.
• Several hours before serving, arrange fruit on filling.
• I like to use the strawberries nearest the rim of the pie shell, then a ring of overlapping kiwi slices, then a ring of mandarin oranges followed with a "bull's-eye" of the crushed pineapple in the center.
• Brush the fruit with the melted apple jelly and serve.
• You may substitute whatever your favorite fruit or berries are for the topping.